Winter Coleslaw (Greek Yogurt, No Mayo)
Winter coleslaw with red cabbage, apple, walnuts, and a no-mayo Greek yogurt dressing.
Ingredients
Slaw
- 250 g red cabbage finely sliced
- 2 medium carrots finely grated (about 140 g)
- 1 crisp apple thinly sliced then roughly chopped
- ½ small red onion or 2 shallots thinly sliced
- 30 g walnuts roughly chopped
Dressing
- 30 ml olive oil 2 tbsp
- 30 ml apple cider vinegar 2 tbsp
- 2 tsp Dijon mustard
- 3 tbsp full-fat Greek yogurt
- 1 tsp honey or maple syrup
- Fine salt and freshly ground black pepper to taste
Instructions
- Finely slice the red cabbage as thinly as you can, then grate the carrot on the fine side of a box grater.
- Thinly slice the apple just before using, then roughly chop the slices into irregular pieces; very finely slice the red onion.
- Toast the walnuts in a small dry pan over medium heat for 2–3 minutes, shaking often, until fragrant and lightly coloured; tip out to cool, then roughly crumble.
- Add the cabbage, carrot, apple, and onion to a large bowl and toss to loosen and distribute evenly.
- Whisk the olive oil, cider vinegar, Dijon, honey/maple, salt, and pepper until emulsified, then stir in the Greek yogurt until smooth and pourable.
- Pour the dressing over the vegetables and toss until lightly coated; it should look glossy, not wet or pooled at the bottom.
- Leave for 10 minutes to soften the cabbage slightly while keeping its crunch.
- Fold through the toasted walnuts (and herbs, if using) just before serving.
Notes
- Walnut & apple swap: Pear works well in place of apple for a softer, less sharp sweetness. Hazelnuts or pecans can replace walnuts, but toast them lightly and keep the pieces rough to avoid a heavy texture.
- Mustard and vinegar tweak: Wholegrain mustard gives a rounder, less sharp dressing. White wine vinegar can be used instead of cider vinegar for a cleaner, slightly lighter finish.
- Warm spice version: A small pinch of ground caraway or cumin added to the dressing gives a subtle warmth that suits winter food without pushing it into spiced-salad territory.
- Sweetener adjustment: Maple syrup adds depth and a faint bitterness; honey keeps things brighter. Reduce slightly if the fruit is very sweet.
- Storage: Keeps well in the fridge for up to 24 hours. For best texture, refresh leftovers with a small squeeze of vinegar and a quick toss before serving. Freezing is not recommended, as the vegetables lose structure once thawed.