No barbeque is complete without a generous helping of coleslaw. Pile it up high on your burger. Serve it on the side with the potato salad. Eat it straight from the bowl when noone is looking. This yoghurt coleslaw is a great addition to your barbeque spread.
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 so much more.
Don’t get me wrong – I like mayonnaise. But not in coleslaw. You can be sure that if we’re having crispy potatoes, I’ve dolloped more mayonnaise on my plate than actual potatoes.
Can yoghurt be substituted for mayonnaise?
Mayonnaise is creamy, thick, and has a slight sour tang. If you’ve run out of mayo or you fancy something a bit lighter, plain and unsweetened yoghurt is a great substitute. Greek yoghurt is best as it is thicker, like mayo, but natural yoghurt works well too.
This yoghurt coleslaw is the best. Normal coleslaw can feel a bit flat. It’s just super creamy without anything else to balance it out. This yoghurt version has a great tang to it, both from the yoghurt, the mustard, and a squeeze of lemon juice. It’s a nice, lighter shake-up to the greasy burgers and salty crisps on the barbeque spread.
Is coleslaw gluten-free?
I know what you’re thinking – coleslaw is gluten-free! But shockingly, I have seen colelsaw that has gluten in it. From added soy sauce to barely malt extract, no pre-prepared food is guaranteed to be safe, it seems.
So, next time you’re invited to a family barbeque bring along this slaw and you’ll secure that nobody has added any extra unsafe nasties in there!
What are the ingredients in yoghurt coleslaw?
My husband made up this recipe, based on Martha’s slaw, and it’s far fresher tasting than shop-bought coleslaw.
Normal coleslaw has shredded vegetables like cabbage, carrots, and onion. This recipe uses shredded red cabbage, carrot, spring onion, and chopped fresh coriander. You can whatever other fresh produce you fancy, like celeriac or even apple for a touch of sweetness.
The dressing ingredients include Greek or natural plain and unsweetened yoghurt (or dairy-free like soya if you prefer), American mustard (I use the French’s brand), lemon juice, and salt.
I recommend using American mustard over English, Dijon, or wholegrain. It’s a bit more vinegar-y than spicy, which works well in coleslaw, especially for a barbeque.
What can I serve yoghurt coleslaw with?
This slaw is great with a bunch of things. It’s amazing with:
- Burrito bowls
- Grilled chicken wraps
- Southern-fried style chicken strips and cornbread.
It has an almost ranch-style quality to it which makes it really versatile! It keeps for a few days so you can make a big batch and portion some off in your packed lunches.
Tangy Yoghurt Colelsaw
- 1/2 medium red cabbage, shredded
- 1 medium carrot, shredded or ribboned
- 2 spring onions, finely chopped
- Handful of chopped fresh coriander
- 1/2 cup / 125 ml plain unsweetened yoghurt (dairy free if needed)
- 1 tbsp American mustard (I used the brand French's)
- 2 tbsp lemon juice
- 1 tsp salt
- Prep all your veggies - to shred the cabbage, I used a mandolin for ease, and I have a peeler that shreds carrots into thin slices, but you can use a normal peeler to create ribbons. Toss everything in a bowl.
- Add the yoghurt, mustard, lemon juice, and salt directly on to the vegetables and mix everything together thoroughly.
- Taste and adjust to your tastes. Easy!