Creamy Coleslaw

This recipe is as much about texture as it about taste. What I love about this recipe is that I’m using Greek yogurt to put the creamy in this coleslaw and there’s a minimal amount of mayonnaise and…no cream!

Flavour-wise, I am relying on the flavours of cabbage and carrot, both finely grated – the cabbage with a mandoline and carrot with a box grater. After that it’s underlying flavours of scallions and garlic.

Before everything gets mixed together, you have to conduct a quick cure by adding sea salt, sugar and wine vinegar. Once the slaw gets tossed in these ingredients they cook a bit, the cabbage mellows but remains crunchy.

Finally, bring it all together with Greek olive oil, yogurt, some mayo and toss until well incorporated. Adjust seasoning but basically you now have the best creamy coleslaw out there.

Creamy Coleslaw

1/2 head of cabbage, grated

1 large carrot, grated

2 cloves garlic, minced

2 scallions, thinly sliced

1 1/2-2 tsp. fine sea salt

1 tbsp. sugar

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

approx. 1/4 cup mayonnaise

approx. 1/2 – cup Greek yogurt

1. Peel off and discard any dirty outer leaves of the cabbage. Cut in half and remove the tough stalk and discard. Grate the cabbage using a mandoline and place in a large bowl. Now use box grater to shred your carrot and add into the bowl along with the sliced scallions and minced garlic.
2. Sprinkle the sea salt, sugar and add the wine vinegar and toss well. Allow the slaw to cure for 5 minutes. Now add the olive oil, mayonnaise and Greek yogurt and toss well.
3. Taste, adjust seasoning with any of the ingredients and serve cool or at room temperature. Store remaining coleslaw covered in your fridge for up to 5 days. Serve with my fantastic fish & chips recipe.