Easy Eastern Coleslaw
Coleslaw is one of those side dishes that goes with almost anything and as someone who loves a good condiment, I'm always craving its tempting creamy yet acidic flavour and crunchy texture.
This recipe is something a little different and a little lighter than the traditional version, with some of the mayonnaise swapped out for Greek yoghurt and the addition of a few Middle Eastern ingredients. It's perfect for a crowd and great for entertaining, as the recipe can be made ahead and the quantities are fairly vast. If you want it all for yourself, feel free to halve or even quarter the ingredients. I love making this as it is so quick to make and there's something quite satisfying about using your hands to mix it all up. It's good with fish, meat, salad, in sandwiches, on its own... anything! I like mine on burgers or with baked sweet potatoes, but feel free to experiment!
Easy Eastern Coleslaw
Serves 8
2 tbsp Greek yoghurt
4 tbsp mayonnaise
1 heaped tbsp creamed horseradish
2 tsp ground coriander
1 tsp ground cinnamon
1 heaped tsp nigella seeds
generous handful golden raisins
½ white cabbage, thinly shredded
½ broccoli, stalk removed, florets thinly sliced
2 carrots, grated
1 red onion, very thinly sliced into half moons
2 apples (of your choice), quartered, cored and thinly sliced
15g mint leaves, roughly chopped
10g parsley, leaves and stems roughly chopped
sea salt flakes and freshly ground black pepper
Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well.
Put the vegetables and apples in a (very) large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Scatter with the fresh herbs and serve.
This recipe is something a little different and a little lighter than the traditional version, with some of the mayonnaise swapped out for Greek yoghurt and the addition of a few Middle Eastern ingredients. It's perfect for a crowd and great for entertaining, as the recipe can be made ahead and the quantities are fairly vast. If you want it all for yourself, feel free to halve or even quarter the ingredients. I love making this as it is so quick to make and there's something quite satisfying about using your hands to mix it all up. It's good with fish, meat, salad, in sandwiches, on its own... anything! I like mine on burgers or with baked sweet potatoes, but feel free to experiment!
Easy Eastern Coleslaw
Serves 82 tbsp Greek yoghurt
4 tbsp mayonnaise
1 heaped tbsp creamed horseradish
2 tsp ground coriander
1 tsp ground cinnamon
1 heaped tsp nigella seeds
generous handful golden raisins
½ white cabbage, thinly shredded
½ broccoli, stalk removed, florets thinly sliced
2 carrots, grated
1 red onion, very thinly sliced into half moons
2 apples (of your choice), quartered, cored and thinly sliced
15g mint leaves, roughly chopped
10g parsley, leaves and stems roughly chopped
sea salt flakes and freshly ground black pepper
Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well.
Put the vegetables and apples in a (very) large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Scatter with the fresh herbs and serve.
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