Description
This homemade coleslaw is a fresh, crunchy side dish made with crisp cabbage, sweet carrot, peppery radishes, and a creamy yogurt dressing. It is light, flavorful, and perfect for barbecues, sandwiches, picnics, or family dinners.
Ingredients
1/2 pointed cabbage, thinly sliced
1 carrot, julienned
5 radishes, thinly sliced
2 spring onions, thinly sliced
150 ml Greek yogurt
3 tbsp parsley, finely chopped
1 tsp mustard
1 tbsp mayonnaise
2 cloves garlic, minced
Juice of 1/2 lemon
1 tbsp agave syrup
1/2 tsp chili flakes
Salt to taste
Pepper to taste
Instructions
- Add the sliced cabbage, carrot, radishes, and spring onions to a large mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, parsley, mustard, mayonnaise, garlic, lemon juice, agave syrup, chili flakes, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables.
- Toss everything together until all the vegetables are evenly coated.
- Taste and adjust seasoning if needed.
- Garnish with extra parsley if desired and serve chilled.
Notes
For a colorful variation, replace pointed cabbage with red cabbage.
Add sliced apples or raisins for extra sweetness.
Mix in sunflower seeds or chopped walnuts for added crunch.
Increase the chili flakes or add hot sauce for a spicier flavor.
Swap parsley with dill or cilantro for a different herb profile.
Store in an airtight container in the refrigerator for up to 3 days.
Toss before serving leftovers as the dressing may settle.
To make this recipe vegan, use plant-based yogurt and mayonnaise alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 109 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 6 mg
