Salad
Coleslaw
SaladOrigin: United States
Shredded cabbage salad with carrot and a creamy dressing.
Prep
15 min
Cook
—
Total time
15 min
Portions
6
Total weight
609 g
Per portion
101.5 g
Ingredients
Method
Shred the vegetables
- Finely shred the cabbage and grate the carrot.
- Mix in a large bowl.
Make the dressing
- Whisk the yoghurt, mustard, lemon, salt and pepper until smooth.
Toss and chill
- Toss the dressing through the vegetables.
- Chill 20–30 minutes before serving so the flavours meld.
- Toss again and adjust seasoning.
Serving
Serve chilled alongside barbecue or sandwiches.
Storage
Refrigerate up to 2 days; dressing softens the cabbage over time.