The best coleslaw
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.
- Prepare15 mins
- Total time15 mins
- 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.
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