I’m not a fan of shop-bought coleslaw – I find it too claggy (is that a word?) and mayonnaisey (that’s not a word). There’s a place in Glasgow called Martha’s that does super healthy to-go lunches which usually come with their house-made slaw. I could be wrong, but I think they use yoghurt rather than mayonnaise, which I like a lot more! Don’t get me wrong – I like mayonnaise. But I can’t be trusted with it. If it’s in the fridge and we’re having homemade wedges, you can be sure that I’ve dolloped more mayonnaise on my plate than actual wedges.
Michael made up this recipe, based on Martha’s slaw, and it’s a far fresher tasting than shop-bought coleslaw. I feel virtuous eating it, knowing it’s not loaded with oil! Keep the mayonnaise for the wedges. Actually, don’t – I can’t be trusted.
This slaw is amazing in burrito bowls, in grilled chicken wraps, or with cornbread and my baked chicken strips! It almost has a ranch-style quality to it. It keeps for a few days so you can make a big batch and portion some off in your packed lunches.
- ½ medium red cabbage, shredded
- 1 medium carrot, shredded or ribboned
- 2 spring onions, finely chopped
- Handful of chopped fresh coriander
- ½ cup/ 125ml plain yoghurt
- 1 tbsp American mustard
- 2 tbsp lemon juice
- 1 tsp salt
- Prep all your veggies - to shred the cabbage, I use a mandolin for ease, and I have a peeler that shreds carrots into thin slices, but you can use a normal potato peeler to create ribbons. Toss everything in a bowl.
- Add the yoghurt, mustard, lemon juice, and salt, and mix everything together.
- Taste and adjust to your tastes. Easy!