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.
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
- 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.
- 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.
- 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.
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