Simple coleslaw recipe, very quick and easy to make, with purple cabbage. A fresh and crunchy salad, with a creamy dressing… it goes great with pulled pork sandwiches, as a side dish for barbecues, or for Thanksgiving. I made it “Italian style” with yogurt and mayonnaise, try my coleslaw recipe… it is really simple and very tasty!
Try also my Easy broccoli salad!
Ingredients
- 12 ouncespurple cabbage
- 2carrots
- Halfonion
- 1 tablespoonmayonnaise
- 1/2 tablespoonDijon mustard
- 2 tablespoonsyogurt (low fat)
- olive oil
- vinegar
- parsley (chopped)
- salt
- black pepper
Tools
- Chopping Board
- Bowl
- Slicer
Preparation of simple coleslaw
Finely slice the cabbage, using a slicer or a food processor if you have it.
Put cabbage in a large bowl, add salt and a tablespoon of white vinegar.
Let it rest about 30 minutes, until the cabbage will soften.
Meanwhile, toss in a bowl the mayonnaise, the mustard, the yogurt, some vinegar and a drizzle of olive oil. Mix well to combine.
Peel the carrots and cut into thiny strips, or chop into small pieces.
Squeeze the purple cabbage and put it into a large bowl. Add the carrots, the dressing and combine all the ingredients.
Add a pinch of salt (if necessary), black pepper and chopped parsley.
Cover the bowl and refrigerate the coleslaw for 1 hour, to allow flavours to blend.
Your simple coleslaw is ready, serve cool or room temperature.
Notes:
You can use green cabbage too.
You can add an apple, some walnuts, or breadcrumbs, to taste.
You can use fresh cilantro instead of parsley.
You can use sour cream instead of low fat yogurt.
Take a look at my Italian food blog Pelle di Pollo!
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