Light coleslaw
Nutrition per serving
Coleslaw: the American salad of grated cabbage and carrots, crunchy and fresh. This lighter version uses yoghurt rather than mayonnaise, so it goes with grilled food and sandwiches without weighing them down.
Prep: 15 min | Cook: 0 min | Serves: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 77 kcal · 2 g protein · 7 g carbohydrate · 4 g fat
Ingredients
- 1/4 white cabbage
- 2 carrots
- 150 g Greek yoghurt
- 1 tbsp mustard
- 1 tbsp vinegar
- salt and pepper
Method
- Finely grate the cabbage and carrots.
- Mix the yoghurt, mustard, vinegar, salt and pepper.
- Pour the dressing over the vegetables and toss.
- Leave to rest for 1 hour in the fridge to soften the cabbage.
Nutritional benefits
Replacing the mayonnaise with Greek yoghurt makes coleslaw much lighter while adding protein. Raw cabbage and carrot provide fibre, vitamin C and antioxidants for very few calories. A slimming, crunchy side dish.
Variations and swaps
- With red cabbage (more colourful).
- With apples or raisins.
- Vegan (soya yoghurt).
- Spiced up with curry powder.
Storage and making ahead
Keeps for 3 days in the fridge and improves; the cabbage softens over time.
💡 Good to know
Leave it to rest for at least 1 hour in the fridge: raw cabbage, firm at first, softens in the dressing and the coleslaw becomes far more pleasant.
Read more
Discover more vegetarian recipes · slimming recipes · gluten-free recipes · healthy & balanced recipes.
The foods in this recipe: cabbage · carrots · Greek yoghurt · mustard · vinegar.
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