Coleslaw recipe

Make coleslaw at home with simple proportions and a creamy, lightly tangy dressing.

Ingredients

500 g white cabbage
1 carrot
Half an onion
3 tablespoons mayonnaise
2 tablespoons yoghurt
1 tablespoon lemon juice
1 teaspoon sugar
Salt and pepper

Step-by-step preparation

Shred the cabbage, grate the carrot and finely chop the onion.
Mix the mayonnaise, yoghurt, lemon juice, sugar and seasonings.
Combine the dressing and vegetables, then chill for 30 minutes.

Time and servings

Allow 45 minutes. Serves 4.

Practical tips and variations

Shred the cabbage thinly.
If the cabbage is firm, gently massage it with salt and drain off the juice.
Adjust the lemon and sugar to taste.

Preparing the vegetables

Remove the outer cabbage leaves and cut out the hard core. Shred as finely as possible with a sharp knife or a slicer, using the finger guard if you use a slicer. Thin strips are easier to coat with dressing and eat. Peel and coarsely grate the carrot, and finely chop the onion so its flavour does not dominate individual bites.

If the cabbage is firm, sprinkle it with a little salt and briefly massage it by hand. Leave it for a short while, then drain off the juice. Avoid squeezing too hard if you want a crunchy salad. Young, tender cabbage can be mixed with the other ingredients without this step. Taste the vegetables before adding more salt, as some will remain on them.

Dressing and mixing

In a separate bowl, combine the mayonnaise, yoghurt, lemon juice and sugar. Season with pepper and a little salt, then taste. The dressing should have a distinct sweet and sour flavour that will mellow once mixed with the cabbage. For a milder result, start with less lemon juice and add the rest after tasting the finished salad.

Put the vegetables in a large bowl and add the dressing. Mix from the bottom so the cabbage underneath is coated too. At first there may seem to be little dressing, but the vegetables will soften slightly and release juice. Do not add liquid straight away. If the coleslaw is too thick after chilling, stir in a little more yoghurt.

Cover the bowl and refrigerate for about half an hour. Mix again before serving and check the seasoning. The cabbage and carrot should still have texture and be evenly coated. Adjust the salt, pepper, sugar or lemon a little at a time, tasting after each addition.

Variations and serving

Replace some of the white cabbage with red cabbage for a more colourful salad. Red cabbage may colour the dressing, especially if left to stand. Shred it particularly finely if the leaves are tough. You can also reduce or omit the onion for a milder flavour.

Coleslaw goes well with roasted and fried dishes, sandwiches and grilled food. Serve it alongside hot food or add it to a sandwich just before eating so the bread does not soak up the dressing. For a larger meal, serve the salad in a separate bowl with a clean spoon.

Keep leftovers in a closed container in the fridge. The cabbage releases juice over time, so stir before serving again and drain off excess liquid if needed. For extra crunch when preparing ahead, refrigerate the cut vegetables and dressing separately, then combine before chilling and serving.

FAQ

Can I use red cabbage?

Yes. It will change the colour and flavour of the salad.

Can I make coleslaw ahead?

Yes. The flavours will come together in the fridge, although the vegetables will soften.

What if the coleslaw is too watery?

Drain off some liquid and mix the vegetables again. Next time, after salting firm cabbage, let it stand briefly and drain the juice before adding the dressing. You can also add the dressing gradually: the vegetables should be coated, not swimming in it. If making the salad for later, refrigerate the components separately and combine them in time for the flavours to mingle.