Description
A tangy and crunchy coleslaw recipe by Gordon Ramsay, perfect as a side dish or topping for sandwiches and tacos.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup purple cabbage, finely shredded
- 1/2 cup Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Begin by placing the finely shredded green cabbage, purple cabbage, and grated carrots into a large bowl. Gently mix them together to ensure an even distribution.
- In another bowl, combine the Greek yogurt, white wine vinegar, whole grain mustard, honey, sea salt, and black pepper. Whisk until the mixture is creamy and well blended.
- Drizzle the dressing over the cabbage and carrot blend, then use tongs or a spatula to thoroughly coat the vegetables with the dressing.
- If desired, stir in the chopped fresh parsley for an extra burst of flavor and color.
- Allow the coleslaw to sit in the refrigerator for at least 30 minutes, which will help the flavors develop and the coleslaw to cool.
- Serve chilled as a refreshing side dish or as a crunchy topping for your favorite sandwiches and tacos.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt.
- Adjust the sweetness by adding more or less honey according to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg