Coleslaw is an easy and delicious side to burgers, BBQ and many other meals but can get a bit boring. Using a yoghurt dressing instead of mayo/vegan mayo brings it a new interesting flavour. I also find Savoy cabbage is perfect for this recipe because it is a bit more tender than regular white or purple cabbage.
- 1/2 head Medium-sized savoy cabbage
- 2 medium carrots
- handful dill or parsley
- 1 tart apple (Granny Smith), grated optional
- 2 green onions optional
- 400 g Thick soy yoghurt
- 2 tsp dijon mustard
- 2 tsp apple cider vinegar or lemon juice
- 2-3 tbsp Tahini
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and freshly cracked black pepper to taste
- Thoroughly clean the cabbage and discard outer leaves if too tough/dirty. Finely shred/chop the cabbage. Place in a large bowl.
- Peel and coarsely grate the carrot on a box grater. Grate the apple if using
- Finely chop dill/parsley and green onions if using. Add everything to the cabbage.
- Prepare the dressing: combine all the dressing ingredients whisking thoroughly till well mixed, check for seasoning and add salt/pepper to your taste. If the dressing seems too thick add a touch more oil.
- Mix the dressing with the salad making sure it is stirred through and evenly coated.
- Coleslaw tastes the best after left dressed for at least 30 min (cabbage gets softer). Will last up to 3 days in the fridge (in a covered container).