Red cabbage coleslaw with yoghurt dressing

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Salads

Red cabbage coleslaw with yoghurt dressing

Name: Red cabbage coleslaw with yoghurt dressing
Prep time: 10 min
Total time: 10 min
Yield: 4

Serves 4 10 min

A really fresh salad. Good for a winter lunch, along with a bowl of soup and some warm bread. The colours are beautiful – although to really appreciate them you should try the salad with a plain vinaigrette rather than the garlic yoghurt dressing. Make sure that the cabbage is very finely shredded or this'll be a bit too crunchy. White cabbage is an option but will be less spectacular.

Ingredients

150ml yoghurt, preferably goat's milk
2 tbsp olive oil
2 tbsp white wine vinegar or lemon juice
1 garlic clove, crushed
½ red cabbage, very finely shredded
2 carrots, grated or shredded
1 small onion, grated
2-3 apples, grated and tossed in lemon juice to prevent browning
handful fresh coriander leaves
salt and pepper

Method

Prep time: 10 min

Step 1
Combine yoghurt, olive oil, vinegar and garlic clove, mix well. Combine the remaining ingredients and mix in the dressing. You can reserve a few coriander leaves for garnish if you wish. Some toasted pumpkin seeds also make a nice addition.

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