The cabbage and carrot salad (coleslaw) is a tasty side dish of Irish origin, very popular in the United States and Anglo-Saxon countries. Very simple to prepare, it’s made of julienne-cut vegetables dressed with a creamy sauce based on mayonnaise, low-fat yogurt, and mustard. Coleslaw is excellent to accompany main courses of meat or fish and is often served with pulled pork, even inside a flavorful sandwich. Try the recipe, it’s very easy but truly delicious!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: American
- Seasonality: Autumn, Winter, and Spring
- Energy 40.60 (Kcal)
- Carbohydrates 7.17 (g) of which sugars 3.52 (g)
- Proteins 1.43 (g)
- Fat 1.17 (g) of which saturated 0.18 (g)of which unsaturated 0.09 (g)
- Fibers 2.53 (g)
- Sodium 117.05 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz cabbage (white or red)
- 2 carrots
- Half onion
- 1 tbsp mayonnaise
- Half tbsp mustard
- 2 tbsp low-fat yogurt
- extra virgin olive oil
- salt
- pepper
- parsley
- white wine vinegar
Tools
- 2 Bowls
- Vegetable Peeler
- Knife or mandoline
- Grater or processor
Preparation
Wash the cabbage and slice it thinly with a sharp knife or a mandoline. Peel the onion and cut it into rings.
Place them in a bowl, add a good pinch of coarse salt and a couple of tablespoons of vinegar, mix and let rest for about an hour to soften and lose some water.
Afterwards, drain the vegetables, squeeze them very well, and transfer them to a bowl.
Peel the carrots and cut them into julienne strips using a processor or a large hole grater. Add them to the cabbage and onion and mix.
Now prepare the dressing: pour the mayonnaise, the mustard, and the white low-fat yogurt into a small bowl.
Add a pinch of salt, a grind of pepper, and a dash of extra virgin olive oil. Mix with a spoon or whisk until you obtain a homogeneous cream.
Add the sauce to the vegetables and sprinkle with chopped parsley if desired, then mix everything together.
Your coleslaw salad is ready, you can serve it immediately or store it in the fridge for a few hours.
Tips and Notes
It’s not essential to drain the cabbage and onion with vinegar and salt. You can skip this step and dress them directly with the carrots, for a crunchier texture.
You can adjust the proportions between mayonnaise, mustard, and yogurt to your taste.
You can use either red or white cabbage.
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