Simple Creamy Mayo-Free Homemade Coleslaw
This simple-to-make homemade coleslaw uses natural plain yoghurt instead of mayonnaise, making it much lighter and fresher. However, it doesn't sacrifice that classic coleslaw creaminess and flavour.
Ingredients
- ½ head red cabbage
- ½ head green cabbage
- 1 ½ cups plain low-fat yoghurt or Greek yogurt
- 1 ½ tbsp wholegrain mustard
- 1 tsp apple cider vinegar
- ½ cup fresh chives finely chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Add 1 ½ cups of plain low-fat (greek) yoghurt to a large bowl, together with 1 ½ tbsp wholegrain mustard and ½ tsp of apple cider vinegar. Season with salt & black pepper and whisk until well combined.
- Shred ½ head green cabbage and ½ head red cabbage. Place the shredded cabbage into the bowl with the dressing, then mix until well combined.
- Cover and refridgerate for 1 hour to give the flavours time to meld.
- Remove the coleslaw from the fridge for at least 30 minutes before serving.