Description
This creamy yogurt coleslaw skips the mayo and delivers a bright, tangy side dish packed with fresh shredded cabbage, carrots, red onion, sharp cheddar, and crispy parsley, all coated in a smooth yogurt dressing with lemon, mustard, and a touch of agave sweetness. Perfect for busy weeknights, meal prep, or as a refreshing complement to grilled proteins, fish, or casual family dinners.
Ingredients
Scale
- 500 g pointed cabbage, finely shredded
- 2 carrots, julienned into thin matchstick strips
- 1 red onion, thinly sliced
- 4 cheddar cheese slices, cut into thin strips
- 3 tablespoons fresh parsley, finely chopped
- 150 g plain yogurt, full-fat or Greek for creamier results
- 4 tablespoons sunflower oil
- 1 lemon, juice freshly squeezed
- 2 teaspoons mustard, yellow or Dijon
- 2 tablespoons agave syrup, or honey for subtle sweetness
- salt, to taste
- black pepper, to taste
- chili flakes, to taste, optional for gentle heat
Instructions
- Shred the Cabbage: Using a sharp knife or mandoline, shred the pointed cabbage into thin, even strips about 2-3 mm thick, ensuring uniform texture throughout.
- Julienne the Carrots: Cut the carrots into fine matchstick strips roughly the same thickness as the cabbage, which helps them integrate seamlessly into each bite.
- Slice the Onion: Thinly slice the red onion into rings or half-rings, separating them slightly so they distribute evenly.
- Prepare the Cheese: Cut the cheddar slices into thin strips, aiming for pieces about the width of a pencil.
- Chop the Parsley: Finely chop the fresh parsley and set aside for garnish.
- Combine Base Ingredients: In a medium bowl, whisk together the plain yogurt, sunflower oil, and lemon juice until smooth and emulsified, about 1-2 minutes of steady whisking.
- Add Flavor Layers: Whisk in the mustard and agave syrup, stirring until fully incorporated and the sweetness is evenly distributed throughout.
- Season to Taste: Add salt, black pepper, and chili flakes gradually, tasting as you go, until the dressing strikes a balance between creamy, tangy, and gently spiced.
- Combine the Base: In a large mixing bowl, add the shredded cabbage, julienned carrots, sliced red onion, cheddar strips, and chopped parsley.
- Add the Dressing: Pour the yogurt dressing over the vegetables and toss thoroughly with a large spoon or salad fork, ensuring every piece is evenly coated and glistening.
- Let It Rest: Allow the coleslaw to sit at room temperature for 5-10 minutes so the cabbage softens slightly and the flavors meld beautifully together.
- Taste and Adjust: Before serving, taste the coleslaw once more and adjust seasonings, lemon juice, or sweetness to your preference.
- Prep Time: 15 minutes