This homemade crunchy coleslaw is a perfect vegetable side that will jazz up any salad, burger or sandwich.
You can’t beat a fresh homemade crunchy coleslaw. This recipe offers a plentiful source of vitamin C, K, minerals and fibre, making it a wonderfully healthy accompaniment to salads, burgers as well as the good old humble sandwich. For me, it’s got to be a Cheddar cheese sandwich!
The difference with this Homemade Crunchy Coleslaw
Coleslaw is basically a cabbage salad that traditionally is made up of shredded raw cabbage with a dressing, either vinaigrette or mayonnaise. However, in this recipe, I have tried to move away from tradition.
I reduced the amount of cabbage and included celeriac instead which offer a milder crunch and flavour against the cabbage. I also opted for spring onions as it gives this dish a subtler bite.
The dressing for Homemade Crunchy Coleslaw
In this recipe, I have gone for a slightly lighter dressing which is primarily made from yoghurt. Sometimes I feel that the traditional mayonnaise can make coleslaw too heavy and overpowering.
The yoghurt dressing adds a creaminess like mayonnaise, but just without the fat and added sugars. I think that it also allows the delicious crunchy vegetables to shine.
This is a great dressing to keep in your recipe store as it’s really versatile and goes with lots of different salads or can even be used as a dip with crudités.
This coleslaw is best made on the day you are going to eat it to get the best crunch.
It can be stored in an airtight container for a couple of days in the fridge, but it may just notice a little extra water at the bottom.
What you will need for the Homemade Crunchy Coleslaw:
- White cabbage
- The often poor cousin of the cabbage world but just perfect in all its crunchy wonderfulness for coleslaw
- Red cabbage
- A big favourite in my house, the red cabbage brings extra crunch and colour to this dish
- One of my absolute favourite vegetables, the celeriac gives a subtle flavour which really makes this coleslaw stand out
- You can’t beat their vibrant orange colour which is packed with beta carotene so super good for you as well
- Spring onion
- To add a little extra sharpness into the dish without being too overbearing
What you will need for the dressing:
- Natural Yoghurt
- I use a thick greek yoghurt
- Dijon mustard
- this gives the dressing a tangy, sharp heat
- It is preferable to use fresh for this dressing,
- However, I always have a bag of chopped parsley in the freezer, perfect to grab as and when needed.
- Lots of salt and pepper
The lighter fresher dressing allows the wonderful crunchy vegetables to shine but has also reduced the fat and sugar content.
An almost zero carb count salad. We often don’t actually count for this side as it is only 0.5g of carb per serving based on the ingredients we use. But as always you know best what to count for.
The overall carb count for a serving of this crunch coleslaw based on the ingredients we would count (yoghurt):
Natural yoghurt = 120g – 5g of carbs
Finally divide this by the serving size, 10 – 5/10 = 0.5 g of carb per serving