Coleslaw With Tangy Dressing Recipe
This fresh coleslaw is worlds away from the soggy, mayonnaise-heavy versions you might remember. Using crisp organic vegetables from your organic box delivery, this coleslaw is crunchy, tangy, and absolutely delicious. It's perfect alongside burgers, pulled pork, or grilled fish.
- ½ head green cabbage, finely shredded
- 600g carrots, grated or julienned
- 400g red onions, thinly sliced
- ½ cup mayonnaise (or yoghurt for a lighter version)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon celery seeds (optional)
- Salt and pepper
- Fresh parsley or dill, chopped
- Finely shred cabbage using a sharp knife or mandoline. Place in a large bowl.
- Grate or julienne carrots. Thinly slice red onions. Add them to the bowl.
- Make the dressing. In a small bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, honey, Dijon mustard, and celery seeds if using.
- Season dressing with salt and pepper to taste.
- Pour dressing over the vegetables. Toss thoroughly until everything is evenly coated.
- Add fresh chopped herbs and toss again. Taste and adjust seasoning.
- Add more vinegar for tanginess or honey for sweetness.
- For the best flavour, refrigerate for 30 minutes before serving to let flavours develop. Toss again before serving.
Serving suggestions:Perfect with BBQ chicken, burgers, fish tacos, or as a side for any grilled protein.
Storage: Keep in the fridge for 2-3 days. The cabbage may release water over time, so drain before serving if needed.
Make it lighter: Swap mayonnaise for yoghurt or use half mayo, half yoghurt.
Add Crunch: Toss in toasted sunflower seeds, pumpkin seeds, or slivered almonds just before serving.
Need the ingredients? Get the Organic Large Family Box with fresh organic vegetables, plus add Organic Chicken and yoghurt to complete this recipe.