Page title and description
Salads
Red cabbage coleslaw with yoghurt dressing
A really fresh salad. Good for a winter lunch, along with a bowl of soup and some warm bread. The colours are beautiful – although to really appreciate them you should try the salad with a plain vinaigrette rather than the garlic yoghurt dressing. Make sure that the cabbage is very finely shredded or this'll be a bit too crunchy. White cabbage is an option but will be less spectacular.
Ingredients
- 150ml yoghurt, preferably goat's milk
- 2 tbsp olive oil
- 2 tbsp white wine vinegar or lemon juice
- 1 garlic clove, crushed
- ½ red cabbage, very finely shredded
- 2 carrots, grated or shredded
- 1 small onion, grated
- 2-3 apples, grated and tossed in lemon juice to prevent browning
- handful fresh coriander leaves
- salt and pepper
Method
Prep time:
10 min
PT10M
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Step 1
Combine yoghurt, olive oil, vinegar and garlic clove, mix well. Combine the remaining ingredients and mix in the dressing. You can reserve a few coriander leaves for garnish if you wish. Some toasted pumpkin seeds also make a nice addition.
