Description
This vibrant homemade coleslaw combines crisp cabbage, carrots, radishes, and spring onions with a creamy Greek yogurt dressing flavored with garlic, mustard, lemon juice, and parsley. It’s the perfect refreshing side for barbecue, fried chicken, or grilled fish.
Ingredients
Units
Scale
- 1/2 pointed cabbage, thinly sliced
- 1 carrot, julienned
- 5 radishes, thinly sliced
- 2 spring onions, thinly sliced
- 150 ml Greek yogurt
- 3 tbsp parsley, finely chopped
- 1 tsp mustard
- 1 tbsp mayonnaise
- 2 cloves of garlic, minced
- Juice of 1/2 lemon
- 1 tbsp agave syrup
- 1/2 tsp chili flakes
- Salt, to taste
- Pepper, to taste
Instructions
- In a large bowl, combine the julienned cabbage, carrot, sliced radishes, and spring onions.
- In a separate bowl, whisk together the Greek yogurt, parsley, mustard, mayonnaise, minced garlic, lemon juice, agave syrup, chili flakes, salt, and pepper until smooth and well mixed.
- Pour the dressing over the vegetables and toss until evenly coated.
- Give the coleslaw a final toss before serving, and adjust seasoning if needed.
- Garnish with extra parsley if desired and serve chilled.
Notes
- Use fresh, crisp vegetables for the best texture.
- For a tangier flavor, add more lemon juice or a splash of apple cider vinegar.
- This coleslaw can be made ahead and stored in the fridge for up to 2 days.
- Great as a topping for sandwiches or tacos as well.
Nutrition
- Serving Size: 1 serving
- Calories: 109
- Sugar: 4g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg