Coleslaw salads can be made quickly and are also really affordable as they are based on inexpensive vegetables such as cabbage. Using a food processor with grating and shredding attachments will speed up the process of making these but even by hand, this is a speedy salad to make in small or large quantities.
All recipes make enough for a large serving bowl. Salads can be served as an accompaniment to meat and fish dishes, as part of a buffet, with jacket potatoes and even in wraps and sandwiches. Being crunchy, creamy and tasty, coleslaw is often popular with children so is a great way to encourage the eating of vegetables. The ingredients are also easy to find in the winter, so this is a good way to include raw vegetables in a winter diet.
Variation on Basic Coleslaw
This is creamy but quite a bit lighter than the types of coleslaw usually found in the supermarket. it tastes best when made with juicy, fresh and sweet carrots.
- 1 white cabbage.
- 3 large carrots.
- 1 medium onion.
- A small handful of chopped chives.
- 2 Large tbsp of good mayonnaise (use low fat if desired).
- 3 Large tbsp plain yogurt (use low fat or live yogurt for maximum health).
- Salt and Pepper.
- Grate the carrots and onion using a hand grater or the grater attachment on a food processor.
- Shred the white cabbage thinly. This can be done with a shredding or slicing attachment on a food processor but it works well if sliced as finely as possible by hand. This gives a good texture to the salad.
- Add the cabbage to the carrot and onion and add the mayonnaise, yogurt and chives. Mix all the ingredients very well to combine.
- Check seasoning and add a little salt and pepper if desired.
This tastes even fresher than the traditional white cabbage based coleslaw. It is excellent with meat dishes. Make this with a fresh, young green cabbage.
- 1 green cabbage.
- 2 carrots.
- 4 - 5 spring onions.
- 3 celery sticks.
- 3 tbsp of fresh or frozen peas (raw).
- 2 Large tbsp mayonnaise ( use low fat if desired).
- 3 Large tbsp plain yogurt ( use low fat or live yogurt for maximum health).
- Juice of half a lemon.
- Salt and Pepper.
- Grate the carrots using a hand grater or the grater attachment on a food processor.
- Shred the green cabbage exceptionally thinly. This works best by hand, using a very sharp or serrated knife. The idea is to get very fine, crisp ribbons rather than chewy strips.
- Slice the celery and spring onions extremely finely and mix all of the vegetables together with the peas.
- Blend in the yogurt, mayonnaise and lemon juice and check seasoning. Add salt and pepper as desired.
This salad will be enjoyed by vegans, vegetarians and meat eaters alike which makes it a good coleslaw when entertaining a large group. It is full of nutrients as well as delicious flavors.
- 1 large white cabbage.
- 3 large carrots.
- 1 medium onion.
- 2 celery sticks.
- 1 fresh red chili.
- 2 tbsp sesame seeds.
- 1 tbsp chopped fresh chives.
- 1 tbsp chopped fresh parsley.
- 1tbsp dried nori flakes.
- 1tbsp extra virgin olive oil.
- Juice of 1 Lemon.
- 1 clove of garlic.
- 4 tbsp soya yogurt such as Yofu.
- 100ml unsweetened soya or almond milk.
- Grate the carrots and onion using a hand grater or the grater attachment on a food processor.
- Shred the white cabbage thinly. This can be done with a shredding or slicing attachment on a food processor but it works well if sliced as finely as possible by hand. This gives a good texture to the salad.
- Chop the celery and chili finely, setting the pieces of chili aside. If wishing not to make this too spicy, then be careful to discard the membrane and the seeds from the chili.
- Mix the carrots, onion, celery and cabbage well then blend in the sesame seeds, chives, parsley and nori flakes.
- In a separate bowl, crush the garlic and mix with the lemon juice, olive oil, soya yogurt and milk. Pour this over the salad and mix well.
- Check seasoning and add salt and pepper to taste as well as sprinkling with chili to taste.
Shefali Choudhury - Writer and visual artist, Suite Beauty topic editor, Shefali spent 10 years in professional makeup artistry from beauty to blood ...
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