Coleslaw salad with yogurt dressing - photo 1
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Coleslaw salad with yogurt dressing

Valentine's Day Additions 40 min Easy 31 wyświetleń ~9.96 PLN - (0)
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Description

Classic, creamy coleslaw salad in a lighter version thanks to a dressing based on Greek yogurt. The combination of finely shredded white cabbage, fresh carrot, and crunchy red onion provides a pleasant texture, while the slightly sweet and sour dressing made from yogurt, honey, and lemon juice balances the flavors. Optional additions like red cabbage or grated apples add color and fruity freshness, making the salad an ideal side dish for Valentine's Day — light, colorful, and easy to serve alongside main dishes. Aesthetically presented, it looks great in small bowls or in the shape of a heart as an accompaniment to a romantic dinner.

Ingredients Used

Ingredients (12)

Servings:
4
  • Carrot 2.5 szt. (~200 g)
  • White cabbage 400 g
  • Red onion 150 g
  • Greek natural yogurt 150 g
  • Mayonnaise 50 g
  • Mustard 5 g
  • Honey 15 ml
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Red cabbage 150 g
  • Apple 0.8 szt. (~150 g)
💰 Szacowany koszt dania: ~9.96 PLN (2.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare your workspace: a large cutting board, a sharp chef's knife or mandoline, a large mixing bowl (min. 3 l), a grater or food processor. Make sure all ingredients are washed and dried. Take the yogurt and mayonnaise out of the fridge to bring them to room temperature (10-15 minutes) — they will combine better in the sauce.

Use a cutting board with a non-slip surface or place a damp cloth under the board. If you don't have a mandoline, thin strips of cabbage can be obtained with a sharp knife.

Vegetables

2

Prepare the white cabbage: place the head of cabbage cut side down, cut it in half, and then remove the tough core with a triangular knife. Lay the half with the core side down and slice thin strips along the grain (2-3 mm). If using a mandoline, set it to a thin setting. Place the sliced cabbage into a large bowl.

Ingredients: White cabbage
Use a large, sharp chef's knife or a mandoline. Slicing should be quick but careful — keep your hands away from the blade. Thin strips provide a delicate texture to the salad.
3

If you want to add red cabbage (optional): slice it thinly just like the white cabbage and add it to the bowl. Red cabbage will give the salad a more intense color and a bolder flavor.

Ingredients: Red cabbage
Additionally, you can add red cabbage for color — remember that it stains the sauce and your hands. Use gloves or wash your hands immediately after chopping.
4

Peel the carrots, trim the ends, and grate them on a large grater or cut into thin julienne strips. Add the carrots to the bowl with the cabbage and gently mix with your hands or tongs to combine the ingredients.

Ingredients: Carrot
Use a large grater or a food processor with a grating disc. If grating by hand, hold the carrot vertically and work evenly to avoid an uneven texture.
5

Thinly slice the red onion into half-moons. If you want to soften the sharpness of the onion, place the sliced pieces in a bowl of cold water for 2-3 minutes, then drain and dry in a sieve.

Ingredients: Red onion
Use a sharp knife and chop the onion quickly, keeping your fingers in a 'claw' position (fingers bent and nails facing the cutting board). Rinsing in cold water reduces tearing and sharpness.
6

Optionally: grate or cut the apple into thin strips. If you are using an apple, drizzle it immediately with 1-2 ml of lemon juice to prevent it from browning and to add freshness. Add the prepared apple to the bowl with the vegetables.

Ingredients: Apple, Lemon juice
Additionally, you can add an apple for crunch and a sweet-sour note. If you don't want a fruity element, skip this step.

Yogurt sauce

7

Prepare the dressing: in a medium bowl, place Greek natural yogurt, add mayonnaise, mustard, honey, lemon juice, a pinch of salt, and freshly ground pepper. Using a whisk or fork, vigorously mix for about 60-90 seconds until the mixture is smooth, uniform, and slightly glossy. Taste the sauce and season with an additional pinch of salt, 1-2 ml of lemon juice, or a bit of honey to achieve the perfect sweet-sour balance.

Ingredients: Greek natural yogurt, Mayonnaise, Mustard, Honey, Lemon juice, Salt, Black pepper
Use a small bowl and a whisk or spoon. If the dressing is too thick, add 5-10 ml of water or more lemon juice. If you prefer a lighter version, reduce the amount of mayonnaise.

Mixing and serving

8

Pour the dressing into a bowl with the cabbage, carrot, onion, and optionally apple and red cabbage. Use two large spoons or tongs and gently mix for 1-2 minutes, ensuring that each piece of vegetable is evenly coated with the dressing. The salad should have a creamy consistency, but the vegetables should remain crunchy.

Ingredients: White cabbage, Carrot, Red onion, Red cabbage, Apple, Greek natural yogurt, Mayonnaise
Use a large bowl (at least 3 l) — mixing in too small a bowl will be difficult and may cause the sauce to splash. Stir gently to avoid crushing the ingredients.
9

Refrigerate the salad for 20-30 minutes to let the flavors meld. After this time, gently mix again and season with salt or pepper if needed. Serve in small bowls as a side dish or arrange in a decorative heart-shaped bowl for Valentine's Day.

Ingredients: White cabbage, Greek natural yogurt, Mayonnaise
Resting in the fridge enhances the flavor and texture — the sauce will penetrate the vegetables, but the salad will remain crunchy. Do not leave it for more than 24 hours to maintain the freshness of the texture.

Serving

10

Serve the chilled salad as a colorful side dish to meat, fish, or vegetarian dishes. For Valentine's Day, you can serve small portions in mini bowls or shape it into a heart using a mold and decorate with fresh greens (e.g., parsley) — this will add a visual effect.

Ingredients: White cabbage, Carrot, Greek natural yogurt
Use small bowls for serving or a clean metal mold to shape the heart. If you want to add some crunch, sprinkle with toasted pumpkin seeds before serving (optional).

Fun Fact

💡

Coleslaw has its roots in Dutch and German cuisine (the word 'coleslaw' comes from the Dutch 'koolsla' — 'cabbage salad'), and it gained immense popularity in the USA as a side dish for grilled foods and fast food.

Best for

romantyczna kolacja piknik grill świąteczny stół jako dodatek

Tips

🍽️ Serving

Serve chilled, but not ice-cold — take it out of the fridge 5-10 minutes before serving. Use light, contrasting bowls for serving or shape the salad into small hearts for a Valentine's effect. It pairs well with grilled chicken, salmon, or roasted pork loin.

🥡 Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. After longer storage, the vegetables may soften and release water — before serving, drain any excess liquid and optionally season with fresh lemon juice. Do not freeze the salad (it will lose its texture).

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