Easy Classic Homemade Coleslaw

This fresh, crunchy salad is dressed rather than drenched with a light, balanced, tasty, well-seasoned dressing and mixed with lots of colourful, shredded, fresh vegetables. Here I used red cabbage, carrot and spring onion but you can also include shredded Brussel sprouts, white cabbage, kale (remove the tough stalks), radish (thinly sliced) and red onion (also thinly sliced).


  • 1 medium carrot, grated - mine was about 90g (3oz)
  • A piece of red cabbage, finely shredded - mine was about 90g (3oz)
  • 1 spring onion, finely sliced - including the green part

For the dressing -

  • 2 tbsp Greek yoghurt
  • 1 tbsp mayonnaise
  • 1/2 tbsp lemon juice
  • salt and pepper


  1. Combine the vegetables in a large bowl.
  2. Combine the dressing ingredients in a separate, small bowl using a small whisk or fork. Taste for seasoning and balance.
  3. Gently toss the dressing through the vegetables and serve.


Sometimes I add 1/2 a grated apple (with the skin on). You might like this particularly if you enjoy a touch of sweetness in your coleslaw.

Keywords: classic, side, vegetables, healthy