Go Back
–+ servings
Print

Easy Coleslaw with Mint & Greek Yoghurt

Prep Time 15 minutes
Servings 4
Calories 366kcal
Author Samantha Pickthall

Ingredients

Dressing

  • 3/4 cup whole egg mayonnaise
  • 1/2 cup plain greek yoghurt
  • 2 Tbsp apple cider vinegar
  • 2 tsp whole grain mustard
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp cracked black pepper

Vegetables

  • 420 g or half a large head purple cabbage, sliced and shredded
  • 3 medium (200g) carrots, grated
  • 1/2 cup fresh parsley, roughly chopped
  • 1/4 cup fresh mint leaves, finely chopped
US Customary - Metric

Instructions

Dressing

  • In a mixing bowl, add mayonnaise and yoghurt, mix well.
  • Stir through vinegar.
  • Add mustard, salt and pepper, mix until well combined and set aside.

Vegetables

  • In a large mixing bowl, add shredded cabbage.
  • Grate carrots in a food processor with a grater attachment or grate by hand. You can also slice them into a fine julienne.
  • Stir carrots through cabbage.
  • Add parsley and mint, mix well.
  • Pour dressing over vegetables and mix until well coated. Taste and adjust seasoning if desired.
  • Cover coleslaw with plastic wrap and place in the refrigerator for a minimum of 1-2 hours until vegetables have softened. Or refrigerate overnight to serve the next day.
  • Serve and enjoy along side your main meal!

Notes

Store leftovers in an airtight container, refrigerated, for 3-4 days.

Nutrition

Calories: 366kcal | Carbohydrates: 14g | Protein: 5g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 517mg | Potassium: 459mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9610IU | Vitamin C: 73.4mg | Calcium: 116mg | Iron: 1.7mg