I think coleslaw looks nicer when it’s shredded into thin strips and probably just wins on texture too, but I just wanted to make something super-fast, so whizzed it quickly in the food processor instead.
To make enough for two, I used:
1/2 small green cabbage
1/2 red cabbage
2 carrots, peeled and quartered
1/2 white onion
I also finely chopped a green chilli to stir into the vegetables (I don’t think the food processor would have minced it finely enough).
And for the dressing:
Greek yogurt (about 100g - it was what was left in the carton)
The juice of half a lemon
A teaspoon of honey
A teaspoon of Dijon mustard
Salt and pepper to taste
To save time (and washing up) I just mixed it all into the Greek yogurt pot as I was using the last 100ml or so that were in there, so it just made sense instead of using a bowl.
Taste and adjust any seasonings to your liking and then stir into the vegetable mixture.
For a really speedy lunch, have it with some cold leftover roast chicken or other cooked meat.
It would also be great with burgers or veg-burgers.
This is one of those salads that just tastes so much better than it looks!
So it you’re after a quick lunch or a healthy coleslaw recipes, do try this one.
