Light red cabbage and carrot coleslaw
Nutrition per serving
A crunchy, colourful cabbage salad in the style of coleslaw, but with a light yoghurt dressing instead of mayonnaise. Fresh, vitamin-rich and crisp, it goes well with meat, fish and vegetarian dishes.
Preparation: 15 min | Cooking: 0 min | Servings: 4 | Difficulty: Very easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 66 kcal · 2 g protein · 9 g carbohydrate · 2 g fat
Ingredients
- 1/4 red cabbage
- 2 carrots
- 150 g plain yoghurt
- 1 tbsp mustard
- 1 tbsp cider vinegar
- salt, pepper
Method
- Slice the red cabbage finely.
- Grate the carrots.
- Make the dressing: yoghurt, mustard, vinegar, salt and pepper.
- Mix together and leave to rest for 30 minutes in the fridge.
Nutritional benefits
Red cabbage is rich in vitamin C and antioxidant anthocyanins, and carrot in beta-carotene. The yoghurt dressing replaces the fatty mayonnaise of a classic coleslaw, cutting the calories. A crunchy, fresh and light salad, ideal as a side.
Variations and substitutions
- With apples or raisins for a touch of sweetness.
- Vegan: use plant-based yoghurt.
- With sunflower seeds for crunch.
- Spiced up: a little horseradish.
Storage and making ahead
Keeps for 3 days in the fridge and stays crunchy. The flavours develop as it rests.
💡 Good to know
Leave it to rest for 30 minutes before serving: the cabbage softens slightly and absorbs the dressing better.
Read more
Discover more vegetarian recipes · weight loss recipes · gluten-free recipes.
The foods in this recipe: red cabbage · carrots · plain yoghurt · mustard · vinegar.
You might also like these recipes: Carrot and red lentil soup · Quinoa, boiled egg and spinach salad · Homemade ratatouille.
