I'm a bit of a coleslaw fiend and will happily eat it by the spoonful, so I needed to make a version that tasted just as good, but was lighter, and didn't need vast quantities of mayonnaise. I'm ever so slightly proud of myself, as this recipe seriously delivers on the taste front and works perfectly served alongside my carrot and feta burger. My carnivorous other half devoured this, and couldn't tell that this slaw was mayo-free; in fact he liked it so much he went back for seconds! I'm very happy to share this amazing recipe with you.
Makes enough for 6 people
Ingredients
1/2 red cabbage, finely shredded
7 spring onions, finely sliced
3 large carrots, peeled and grated
8 radishes, finely sliced
300 ml Greek yoghurt
Juice of 1 lime
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon celery salt (important, as it adds a lovely savoury note to the slaw)
Black pepper
Directions
If the honey is quite thick, place into a saucepan and warm very gently, until it loosens and becomes runny.
Combine the yoghurt, lime juice, white wine vinegar, celery salt and a good few cracks of black pepper in a jug.
Add the honey and mix well to combine.
Add the red cabbage, carrot, spring onions and radishes into a large bowl.
Pour over the yoghurt mixture and mix well, ensuring that all the veggies are coated with the dressing.
Taste, check for seasoning, adding more celery salt/pepper if necessary.
Allow to stand for 20-30 minutes; this will allow all of the flavours to combine perfectly.
Any leftovers (I doubt there will be any!) will keep well in the fridge for a couple of days.