I am a fan of coleslaw as a side to meals. It goes with a lot of meals and it’s a classically American thing to have with things like burgers, hot dogs, pulled meats and pretty much any form of BBQ. But a lot of coleslaw can be a bit heavy when it’s drowned in mayo and it’s not the light, refreshing accompaniment that it should be, plus not everyone likes mayo!
So, what’s the alternative?
The answer to that is – yoghurt! It provides the creamy texture that you’d expect from the Mayonnaise, but it’s lighter, fresher and allows more of the flavours of the vegetables to shine through, and it compliments rather than overpowers the food that it’s served with. I much prefer it over mayo coleslaw, and it’s ever so simple to make.
No-Mayo Coleslaw
Print RecipeIngredients
- ½ x White Cabbage
- ½ x Red Cabbage
- 1 x Carrot
- 1 x Red Onion
- Zest of 1 Lemon
- Juice of ½ a Lemon
- 1tsp Salt
- 2tsp Cracked Black Pepper
- 2tbsp Sugar
- 1tbsp Vinegar
- 6 - 7tbsps (approx 100g) Plain, Natural Yoghurt
Instructions
Chop the cabbages, carrot, and red onion as finely as you can, but making sure you'll still retain a crunch on them, add to a large bowl.
Zest the lemon and add to bowl, then squeeze in the juice of half the lemon.
Add the salt, pepper, sugar, and vinegar to the bowl and toss with the vegetables.
Add the yoghurt to the vegetable mixture and using a wooden spoon mix with the vegetables until they're all fully coated.
Serve a side to your favourite dish or simply by itself!
