This slaw is as easy as a 1, 2, 3! 1, slice the cabbage, 2, make the dressing, 3 mix together. It is so simple but packs a great crunch and adds a nice creaminess to any dish.
When I say this is quick, I don’t lie. Its simplicity comes down to only having to use one core ingredient and not spend ages chopping. Once it is made, keep it in the fridge for a few hours to allow the flavours to combine and also the cabbage to slightly soften in the dressing.
After 17 months of a pandemic, my body is feeling very sluggish and this August I decided to cut back on the carbs and allow my body time to heal. I am not following any diet per se but rather choosing to eat mainly protein, iron and fats instead of using my go to ingredients (especially with a picky eater) of pasta, rice, potatoes or bread. After just a few weeks, I already notice less bloating and water retention and a higher level of energy and mental clarity. And I think it is really good for my son to see so many vegetables and healthy options in the fridge and on our table. Although my son won’t eat a salad, I do believe watching mummy eat so healthily is good for him. And of course he gets a little helping of whatever I am eating on his plate and he can choose to try it or not. It’s up to him.
I have a few slaw recipes up my sleeve, but this one is designed for ease and speed. With working from home these are the kinds of dishes I love. I can take 5 minutes out of my lunch break to combine this salad and let it rest in the fridge for when dinner is just ready to plate up.
I love this red cabbage slaw combined with a few pre-roasted vegetables (done on a meal prep Sunday) and a rotisserie chicken that can be picked up on the way home from collecting my son after work. Of course you can combine it with whatever you want but I love that I don’t have to cook anything at all on the day for this meal.
EASY CREAMY RED CABBAGE SLAW
- 125 g Greek yogurt, or half a cup roughly
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 2 grinds of black pepper
- 400 g red cabbage, about half a head of a medium red cabbage
To top: toasted flaked almonds, optional
Slice the cabbage into long thing slices and break up with your hand just to seperate any large chunks.
Make the dressing by whisking the yogurt, mustard, maple, vinegar, salt and pepper together in a large bowl.
Add your sliced red cabbage and give it a really good stir until all the cabbage is coated and there are no big pockets of dressing.
Pop into the fridge for a few hours, if you don’t have time to rest it in the fridge, you can eat it straight away but it is nicer when the cabbage has had time to meld with the dressing.
Perfect served with grilled or roasted meats.