Coleslaw (cabbage salad)

Coleslaw: finely shredded cabbage and carrots bound in a creamy, tangy dressing. Crunchy and refreshing, it’s the perfect side for grilled food and summer meals.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 60 kcal · 2 g protein · 7 g carbohydrate · 2 g fat

Ingredients

• 1/2 white cabbage
• 2 carrots
• 3 tbsp yoghurt
• 1 tbsp mayonnaise
• 1 tbsp vinegar
• 1 tsp mustard

Method

1. Shred the cabbage very finely and grate the carrots.
2. Mix the yoghurt, mayonnaise, vinegar and mustard.
3. Toss the vegetables in the dressing.
4. Leave to rest in the fridge for 1 hour to soften the cabbage.

Nutritional benefits

Cabbage is very low in calories and rich in fibre and vitamin C. Lightening the dressing with yoghurt instead of mayonnaise makes coleslaw a light, crunchy salad. Gluten-free, and ideal as a side that doesn’t weigh the meal down.

Variations and substitutions

• With red cabbage (for colour).
• Vegan (plant-based yoghurt, no mayo).
• With apples and raisins.
• Asian-style (sesame, soy).

Storage and making ahead

Keeps for 3 days in the fridge; the cabbage softens and the salad improves.

💡 Good to know

Shred the cabbage as finely as you can (a mandoline helps) and let it marinate in the dressing: it turns tender without losing its crunch.

Related reading

Discover more vegetarian recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: cabbage · carrots · yoghurt · mayonnaise · vinegar.

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