Coleslaw

Name: Coleslaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1/2 head white cabbage; 1/4 head red cabbage; 2 Carrot; 3 tablespoons mayonnaise; 3 tablespoons yogurt; 1 tablespoon apple cider vinegar; 1 teaspoon Honey or sugar; 1 teaspoon Salt and black pepper

Shredded cabbage and carrots in a light creamy dressing — a cool crunch for grills and fried food.

Vegetarian

Cooking time: 35 min
Hands-on time: 20 min
Free time: 15 min
Difficulty: Easy
Cuisine: American
Calories: 260
Contains: Dairy, Eggs

Coleslaw entered our homes through the door of broasted chicken and never left: the crispy cold cabbage in a creamy sauce with a touch of sweetness that softens every fried or grilled dish. Our version is lighter with mayonnaise and more delightful with yogurt.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

6people

Amounts follow the number of people

To prepare coleslaw

1/2 head white cabbage — finely grated
1/4 head red cabbage — Grated — for color (optional)
2 Carrot — grated
3 tablespoons mayonnaise — Measured and prepared before starting
3 tablespoons yogurt — Full-fat and chilled until needed
1 tablespoon apple cider vinegar — Measured and prepared before starting
1 teaspoon Honey or sugar — fine white
1 teaspoon Salt and black pepper — to taste

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Grater — Cabbage and carrot are grated, not chopped.
Wide mixing bowl — Room to toss, then to chill for fifteen minutes.

Method

Mix the cabbage and grated carrots.
10 min
You’ll know it’s ready when
The cabbage and carrots are evenly combined.
Tip: Shred the cabbage finely — thick shreds stay tough and do not absorb the dressing.
Whisk together the mayonnaise, yogurt, vinegar, honey, salt, and pepper, and toss the vegetables with it.
10 min
You’ll know it’s ready when
The dressing is smooth and all the vegetables are coated in it.
Tip: Taste the dressing before you toss the vegetables in it — adjusting the acidity and sweetness is easier before mixing.
Cover it and leave it in the refrigerator for a quarter of an hour before serving.
15 minYou can walk away
You’ll know it’s ready when
The crunch softened slightly and the flavors blended.
Tip: Don't cut the resting time short; it is part of getting the final texture right.