One of my favourite summer foods is homemade coleslaw, I love the crunchiness of the cabbage and the creaminess of it all. I remember loving coleslaw sandwiches as a kid, I have fond memories of my nan making it too! I also remember one of my old bosses from years ago who used to love curry chips, cheese and coleslaw!!! That might just be a Limerick thing, I’m not sure, I’ve not seen that anywhere else 😉
These days my coleslaw and chips are healthier and homemade, I avoid store bought coleslaw, mainly because they mostly contain added sugar and stabilisers of some sort, some of them even have double cream in the mix, what??? Why would you do that? Anyway I’m just not into all that. Besides making your own coleslaw is a breeze, and cheaper too. Ditching the mayo and using Greek yogurt will make your homemade coleslaw even healthier, and I promise with this recipe you won’t miss that mayo!
Now, I like my coleslaw with a bit of a kick so if you prefer yours smoother drop down the amount of Dijon mustard to a teaspoon or two. Going back to my roots, I think this coleslaw is perfect in a sandwich, so I’ve put it in some wholegrain flat bread with some lovely baked chicken bites and salad of course, see, keeping it healthy here 😉 You can find the recipe for that chicken here.
So what are you getting from this healthy homemade coleslaw? Well raw cabbage is better than cooked, when cooked cabbage loses a great amount of it’s health benefits so raw is better. Also if you have any Thyroid issues you would be best to avoid eating lots and lots of cabbage.
- Cabbage – High in Vitamin K, Vitamin C and Manganese
- Greek Yogurt – High in Protein, Probiotics, Calcium and B Vitamins
- Carrots – High in Vitamin A
- Onions – High in Antioxidants
1/4 Wedge of a medium sized Red Cabbage, shredded
1/4 Wedge of a medium sized White Cabbage, shredded
1/2 Medium White Onion, sliced
2 Medium Carrots, peeled and grated
4 Tbs Greek Yogurt (full fat)
2 Tbs Apple Cider Vinegar
1 Tbs Dijon Mustard
Freshly Ground Black Pepper
- Put the vegetables into a large bowl.
- In a small bowl or jug add the yogurt, vinegar, mustard, a good pinch of sea salt and a couple of grinds of pepper. Mix well.
- Pour the yogurt mixture into the vegetables and stir well.
Notes: Store the coleslaw covered in a fridge, it should keep for up to 3 days. You can use a food processor to blitz your veg using the larger grating blade, I like chopping it up, it really doesn’t take long at all and it means less washing up to do too 😉