Description
This creamy homemade coleslaw features crisp cabbage, carrots, radishes, and spring onions tossed in a light and tangy Greek yogurt dressing infused with garlic, lemon juice, and a hint of mustard. Perfect for busy weeknights, meal prepping for the week, or serving alongside grilled proteins and summer gatherings.
Ingredients
Scale
- 1/2 pointed cabbage, thinly sliced
- 1 carrot, julienned
- 5 radishes, thinly sliced
- 2 spring onions, thinly sliced
- 150 ml Greek yogurt, for a lighter, protein-rich base
- 3 tablespoons parsley, finely chopped
- 1 tablespoon mayonnaise, adds richness and creaminess
- 2 cloves garlic, minced
- 1 teaspoon mustard, Dijon or yellow work well
- 1/2 lemon, juice only, freshly squeezed for brightness
- 1 tablespoon agave syrup, or honey as a natural sweetener
- 1/2 teaspoon chili flakes, optional, adds subtle heat
- salt, to taste
- pepper, to taste
- Optional toppings, extra parsley, sesame seeds, or fresh herbs for garnish
Instructions
- Slice the Cabbage: Cut the pointed cabbage in half lengthwise, then thinly slice it into bite-sized pieces. The thinner you slice it, the more tender and easier to eat the coleslaw will be.
- Julienne the Carrot: Using a vegetable peeler or julienne peeler, cut the carrot into thin, matchstick-sized pieces for a delicate texture.
- Slice the Radishes and Spring Onions: Thinly slice the radishes and spring onions on a slight bias to create elegant, uniform pieces.
- Combine Vegetables: In a large mixing bowl, combine all the prepared vegetables and set aside.
- Whisk the Dressing Base: In a separate bowl, combine the Greek yogurt and mayonnaise until smooth and well blended, about 1 minute of gentle whisking.
- Add Aromatics and Seasonings: Stir in the minced garlic, finely chopped parsley, mustard, and lemon juice, whisking until no lumps remain.
- Finish the Dressing: Add the agave syrup, chili flakes, salt, and pepper to taste, stirring until fully incorporated. The dressing should taste balanced with creaminess, tanginess, slight sweetness, and proper seasoning.
- Combine and Toss: Pour the creamy dressing over the prepared vegetables in the large bowl.
- Toss Thoroughly: Using a large spoon or salad tongs, toss the coleslaw until every vegetable is evenly coated with the dressing, about 2 minutes.
- Adjust and Chill: Taste the coleslaw and adjust salt, pepper, and lemon juice as needed, then refrigerate for at least 15 minutes before serving for best flavor.
- Garnish: Sprinkle with extra fresh parsley and any optional toppings, then serve chilled.
- Prep Time: 15 minutes