Skip to content


1.5 serves of vegetables in each serve

Preparation time: 20 minutes

Serves: 6

1.5 serves of vegetables per serve

Diet and Allergies:

, ,


¼ head white cabbage
¼ head red cabbage
2 large carrots, grated
¼ bunch flat leaf parsley, picked
2 tbsp mayonnaise*
2 tbsp reduced-fat Greek yoghurt*
1 tsp cider vinegar
2 splashes of Tabasco (optional)


Take the hard veins out of the cabbages and slice as finely as possible. Place in a large mixing bowl. Add the grated carrot then set aside.

Place the parsley in a separate bowl and add the mayonnaise, reduced-fat Greek yoghurt and cider vinegar and whisk. Season with Tabasco if using.

Pour the dressing over the cabbage and carrot and toss until thoroughly coated.


  • Serve as a side dish with chicken or fish.
  • This coleslaw is great on whole grain bread as a sandwich.

*Gluten free if using gluten free mayonnaise and yoghurt.

Share recipe:

You might also like:

Classic bean salad in a large serving bowl with a metal spoon and fork and cloth napkin with blue trim on the side.

Classic bean salad

Caprese quinoa salad in a white bowl sitting on a white cloth napkin with blue trim and metal serving spoons on the side and a scattering of basil leaves.

Caprese quinoa salad

Carrot and ricotta dip in a small white bowl served on a white plate with baked bread slices for serving.

Carrot and ricotta dip