Coleslaw
Coleslaw is the cool, crunchy, tangy side that rescues anything rich, fried or smoky. We salt the cabbage briefly and squeeze it first, so it stays crisp and doesn't water down the dressing. Half an hour in the fridge, and the flavours come together beautifully.
- Prep
- 20 min
- Rest
- 30 min
- Total
- 50 min
- Servings
- 6
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
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What to use instead
Use Greek yoghurt instead of sour cream, and lemon juice instead of cider vinegar.
Makes: 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Shred the cabbage
Remove the outer leaves, cut out the core and shred the cabbage as finely as you can with a knife or mandoline — aim for strips 2–3 mm thick.
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Step 2: Salt and squeeze
Toss the cabbage with the salt and leave for 10 minutes. Then squeeze it by the handful over the sink to get rid of excess liquid — it'll be slightly softer but still crunchy.
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Step 3: Shred the carrots
Peel the carrots and shred them in a food processor with the grating disc, or coarsely grate them. Add to the cabbage.
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Step 4: Whisk the dressing
In a bowl, whisk the mayonnaise, sour cream, vinegar, mustard and sugar until smooth, then season generously with pepper. It should be creamy and noticeably tangy.
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Step 5: Dress and chill
Pour the dressing over the vegetables and toss well so every strand is coated. Cover and refrigerate for 30 minutes. Stir again before serving and taste — the cabbage is already salted, so it rarely needs more.
Tips & variations
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Tip
Don't skip salting the cabbage: without it, the slaw will be swimming in liquid within an hour.
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Variation
Swap some of the white cabbage for red for a more colourful, slightly sweeter slaw.
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Swap
Use Greek yoghurt instead of sour cream, and lemon juice instead of cider vinegar.
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Storage
Keeps covered in the fridge for up to 2 days; give it a stir before serving.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 190 kcal | 1,140 kcal |
| Protein | 2 g | 12 g |
| Fat | 16 g | 96 g |
| Carbohydrates | 9 g | 54 g |
Approximate values calculated from standard ingredient data.
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