Cabbage and Carrot Salad
Looking for how to make coleslaw at home? Here is a simple Coleslaw recipe (or cabbage and carrot salad) with thinly sliced cabbage and carrots, seasoned with mayonnaise, yogurt, olive oil, and white wine vinegar.
I usually make coleslaw a day ahead so the flavors can truly blend. This salad is the perfect side dish for the summer.
You can also make this coleslaw recipe in healthier way with vinegar and olive oil, and without mayonnaise.
Yield: Serves 3
- 200 g (about 3 cups) white cabbage, thinly sliced and washed
- 2 medium carrots (about 2 cups), peeled and grated on the large holes of a box grater
- 1/4 cup yogurt
- 1/2 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoons sugar
- salt & black pepper to taste
For dressing: in a small bowl, whisk together the mayonnaise, yogurt, olive oil, vinegar, sugar, salt and black pepper to taste. Set aside.
In a salad bowl, toss the cabbage with the carrot. Pour the dressing over the vegetables and toss gently until thoroughly coated. Serve immediately.
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