Red cabbage coleslaw with yoghurt dressing recipe image

Print Red cabbage coleslaw with yoghurt dressing

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.

Category

Salad recipes  

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 & tossed in lemon juice to prevent browning
  • Handful fresh coriander leaves
  • Salt & pepper

Method

  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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