Light & Creamy Coleslaw
This is the kind of coleslaw that ends up on repeat. It’s light, creamy, and just sharp enough to keep things interesting without drowning everything in mayo. Crunchy cabbage, sweet carrot, fresh chives, and a tangy yogurt dressing that somehow makes you go back for “just one more forkful” about five times.
Ingredients
Slaw
- ¼ head red cabbage shredded
- ¼ head white cabbage shredded
- 1-2 medium carrots finely shredded
- 1 bunch chives finely chopped
Dressing
- ¾ cup plain yogurt
- 1 tbsp wholegrain mustard
- 1-2 tbsp cider vinegar
- 1-2 tsp honey or maple syrup
- Sea salt to taste
- Fresh black pepper to taste
- 1-2 tbsp olive oil Optional
Instructions
- Add shredded cabbage, carrots, and chives to a large bowl.
- Whisk together yogurt, mustard, vinegar, honey, salt, and pepper. Add olive oil (if using).
- Taste and adjust seasoning, it should be tangy, lightly sweet, and well balanced.
- Pour over vegetables and mix well until coated.
- Rest for 10 minutes before serving for best texture and flavour.
- Serve & enjoy!
Notes
- The dressing thickens slightly after sitting, you can loosen it with a splash of yogurt or vinegar if needed
- For extra crunch, mix just before serving instead of letting it sit
- Works great as a side for grilled meats, sandwiches, burgers, or BBQ-style dishes
Leftovers
- Store in an airtight container in the fridge, for up to 2 days. It will soften over time but still tastes great.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife