The best coleslaw

Name: The best coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 75 g mixed seeds; ½ red cabbage; ½ white cabbage; 2 carrots, peeled; 25 g pack coriander, stems finely chopped, leaves roughly chopped

Martha Collison uses tangy, lactic yogurt dressing which is light enough to coat each crunchy shred of colourful veg without masking its flavour. Serve with a barbecue – pack it inside a brioche bun with pulled pork.

5 out of 5 stars(7) Rate this recipe

Gluten freeVegetarian

Serves8
CourseSide
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

75g mixed seeds
½ red cabbage
½ white cabbage
2 carrots, peeled
½ x 25g pack coriander, stems finely chopped, leaves roughly chopped

For the dressing

1 clove/s garlic clove
150g No.1 Natural Strained Greek Yogurt
50g mayonnaise
1 tbsp cider vinegar
1 tsp sea salt flakes

Sprinkle the mixed seeds into a small frying pan and place over a medium heat. Cook, tossing often, for 3-4 minutes, until they smell nutty and toasted, then remove from the heat and allow to cool.
Remove and discard the core from both cabbages, then slice as thinly as possible using a sharp knife or mandoline. Place the shredded cabbage into a large bowl. Use a peeler (or mandoline) to peel long strips from the carrots, then cut each slice into thin batons and add to the cabbage.
For the dressing, grate the garlic into a small bowl, then add the yogurt, mayonnaise, vinegar and salt. Mix well to combine. Add the creamy dressing to the slaw, with the coriander stems and most of the leaves, plus ½ the toasted seeds. Mix thoroughly until completely coated, then sprinkle with the remaining coriander leaves and seeds and serve.

Cook’s tip

Don’t combine the shredded vegetable with the creamy dressing until ready to serve, to keep the vegetables as crunchy as possible. You can prepare both in advance and keep covered and chilled for up to three days, then mix together when you need.

Typical values per serving when made using specific products in recipe