Crunchy coleslaw

Crunchy coleslaw

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(1 ratings)

Prep: 20 mins plus chilling- no cook


Serves 4
A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal123
  • fat7.2g
  • saturates1.6g
  • carbs10.1g
  • sugars8.7g
  • fibre4.7g
  • protein4.1g
  • salt0.4g
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  • ½ small white cabbage (300g total weight)
  • 2 carrot, coarsely grated (175g total weight)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 spring onion, trimmed and chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 2 tbsp natural yogurt
  • 2 tbsp half-fat crème fraîche
  • 2 tbsp orange juice
  • 2 tbsp toasted sunflower seed


  1. Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).

  2. Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.

  3. When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

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Comments (2)

LauraG29's picture

Made this for a BBQ, went down well, the dressing is a nice change from the usual gloopy mayonnaise.

elliecourts's picture

As a family who doesn't like mayonaise, this recipe is a winner. I didn't have orange juice & used lemon juice instead (just less) and it worked well.

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