This fresh yogurt coleslaw is light, creamy, and crunchy, made without mayonnaise and flavored with lemon, mustard, and a touch of sweetness—perfect as a healthy side dish for any meal.
INGREDIENTS
500 g pointed cabbage finely shredded
2 carrots julienned (thin matchstick strips)
1 red onion thinly sliced
4 cheddar cheese slices cut into thin strips
3 tbsp fresh parsley finely chopped
Dressing:
150 g plain yogurt
4 tbsp sunflower oil
Juice of 1 lemon
2 tsp mustard
2 tbsp agave syrup
Black pepper to taste
Chili flakes to taste
salt to taste
INSTRUCTIONS
Prepare the vegetables: Shred the pointed cabbage into thin strips, julienne the carrots into fine matchsticks, thinly slice the red onion, cut the cheddar into thin strips, and finely chop the parsley.
Make the yogurt dressing: In a bowl, whisk together the yogurt, sunflower oil, lemon juice, mustard, and agave syrup, then season with salt, black pepper, and chili flakes until balanced.
Combine everything: Add the cabbage, carrots, onion, cheese, and parsley to a large bowl, pour the dressing over, and toss until everything is evenly coated.
Let it rest: Allow the coleslaw to sit for several minutes so the cabbage softens slightly and the flavors blend beautifully before serving.