Crispy coleslaw with Dijon yoghurt mayo

Coleslaw is a great way to enjoy a refreshing, crunchy salad in the colder months. All the ingredients in this slaw are available during autumn and winter. Leftovers will make a healthy addition to the lunch box.

  • 20 mins cooking
  • Serves 6
  • Print


  • 1/4 red cabbage, very finely shredded (approximately 3 cups)
  • 1/4 green cabbage, very finely shredded (approximately 3 cups)
  • 2 spring onions, thinly sliced
  • 1 cup mung beansprouts
  • 1 large eating apple, halved, cored and thinly sliced (don’t peel)
  • handful each chopped parsley and chopped mint
  • 1/2 cup natural yoghurt
  • 1/4 cup mayonnaise*
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard*
  • 1 tablespoon cider vinegar


  • 1
    Place vegetables, apple and herbs in a large bowl. Combine dressing ingredients with a pinch of salt.
  • 2
    Fold dressing through vegetable mixture. Keep coleslaw refrigerated until required.


Check label if eating gluten-free Coleslaw is great with fish tacos, sliders, burgers and grilled meats. Pack coleslaw with a small tin of flavoured tuna, a roll and a plastic fork in the kids’ lunch boxes for a change. Use coleslaw in place of lettuce and tomato in chunky sandwiches or filled rolls. * Red cabbage is a good source of antioxidants.

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