Red Cabbage Slaw

Slaw has always been the ultimate accompaniment to take-out food. Replacing the mayonnaise with yoghurt really brings down the calories, but we bring back the flavour with the lemon.


½ red cabbage, grated

2 red onions, grated

3 tablespoons honey

3 tablespoons white wine vinegar

zest and juice of ½ lemon

a good pinch of salt

6 tablespoons Greek



This can be made really easy if you have a food processor with a slicing attachment. If you do, just fire the cabbage and onions through the food processor. If you don’t have a luxurious

blender, then use the coarse side on a box/cheese grater and some elbow grease!

Once all that work is done, in a large bowl mix the honey, white wine vinegar, lemon zest and juice, salt and Greek yoghurt.

Toss in the onion and cabbage and give it a really good mix using your hands. You can serve this immediately or it will keep, covered with cling film, for 3–4 days in your fridge.

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