Easy Coleslaw Recipe
The perfect side dish for your next barbecue or use it as a topping for a delicious pulled pork sandwich or a pulled jackfruit sandwich.
Servings: 4 portions
Ingredients
- 2 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 1 lime
- salt and pepper
- 150 grams white cabbage chopped
- 150 grams purple cabbage chopped
- 100 grams carrots julienned
OPTIONAL ADDITIONS:
- Cilantro, mint or parsley finely chopped
- 1 handful raisins soaked
- 1 apple chopped into small pieces
- 100 grams walnuts coarsely chopped
Instructions
- In a bowl, mix the mayonnaise, Greek yogurt, juice of one lime and a little salt and pepper.
- Add the chopped white and purple cabbage and the julienned carrot to the mayonnaise-yogurt base. Mix together. Taste to see if you like it, otherwise add more lime juice, pepper and/or salt.
- The base for your coleslaw is now ready and ideal for serving on a pulled pork sandwich.
- If you want to serve this coleslaw as a side dish to a barbecue, for example, add some finely chopped herbs, a handful of raisins or a small apple cut into small pieces, and some coarsely chopped walnuts.
Tips
This amount makes at least four large sandwiches or wraps (with pulled pork or jackfruit) with coleslaw.Other types of nuts, such as toasted almonds, can be substituted for walnuts.
How to store
Store in an airtight container in the refrigerator for up to two days, but it tastes best after a few hours in the fridge. Add nuts (if using) just before serving.