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Tangy Vegetable & Apple Coleslaw

Tangy Vegetable & Apple Coleslaw is a great variation on the classic. Apples, sliced or cut into batons, plus cider vinegar give tartness while the addition of yogurt lightens the usual mayo dressing.

Course Side Dish, Salad
Cuisine Vegetarian
Keyword salad, coleslaw
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the dressing

  • 3 tbsp mayonnaise
  • 3 tbsp natural full fat yogurt
  • 1 tbsp cider vinegar
  • 0.5 tsp garlic granules (optional) or fresh garlic, finely grated
  • salt and pepper to taste

For the coleslaw

  • quarter medium head white or green cabbage finely shredded
  • quarter medium head red cabbage finely shredded
  • 2 medium carrot julienned or grated
  • 2 sticks celery finely sliced
  • 1 small onion (red, yellow or white) skinned, halved, finely sliced
  • 1 tbsp parsley finely chopped
  • 1 tbsp chives (optional) chopped
  • 2 tsp poppy seeds (optional)
  • 1 tbsp sunflower seeds (optional)
  • 2 eating apples (prepare just before adding to the dressed salad) cored, halved, thinly sliced or cut into batons

Instructions

For the dressing

  1. Put the mayonnaise, yogurt, vinegar (and garlic if using) in a bowl or jug and whisk together. Add salt and pepper to taste then set aside.

For the coleslaw

  1. Put all the ingredients, EXCEPT the apples, in a large serving bowl and mix together.

  2. Pour over the dressing and toss well to combine. Set aside for around 30 minutes if possible, adding the sliced apples for the final 5-10 minutes before serving.

    Leftovers should keep for 2 days in a covered container in the fridge but won't be as crisp after the first day.