Easy Homemade Coleslaw
ID: 2f7607e2...
A fresh, vibrant, and healthy twist on classic coleslaw using organic live yogurt instead of mayonnaise. It features a colorful variety of sliced and grated root vegetables seasoned with fresh herbs, lemon, and whole grain mustard.
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🍳 Cooking Flow
Slice cabbages, shallots, and fennel using a food processor and place in a bowl. → Grate beetroots, turnip, carrots, and radishes, then add them to the bowl. → Add yogurt, salt, pepper, chopped fresh herbs, lemon juice, olive oil, and mustard. → Toss everything thoroughly by hand and serve on its own or with roast meats.
Cooking Steps
Brief Cooking Order
Slice cabbages, shallots, and fennel using a food processor and place in a bowl. → Grate beetroots, turnip, carrots, and radishes, then add them to the bowl. → Add yogurt, salt, pepper, chopped fresh herbs, lemon juice, olive oil, and mustard. → Toss everything thoroughly by hand and serve on its own or with roast meats.
Introduction
A fresh, vibrant, and healthy twist on classic coleslaw using organic live yogurt instead of mayonnaise. It features a colorful variety of sliced and grated root vegetables seasoned with fresh herbs, lemon, and whole grain mustard.
Step 1
Prepare the food processor with the slicing attachment. Softly push the red cabbage, white cabbage, banana shallots, and half a fennel bulb through to slice them finely. Empty the sliced vegetables into a large bowl.
Step 2
Change the attachment to a fine grating blade. Grate the yellow beetroots, turnip, carrots, and radishes. Add all grated vegetables to the bowl with the sliced cabbages.
Step 3
Pour in enough organic live yogurt to cover the vegetables, then season generously with salt and black pepper.
Step 4
Pick the mint leaves, gather them with the bronze fennel and chervil, roll them together, and chop them finely. Toss the chopped herbs into the bowl.
Step 5
Squeeze the juice of 1.5 juicy lemons into the bowl, drizzle in 4-5 tablespoons of extra virgin olive oil, and add a big spoonful of whole grain mustard.
Ingredients List
Important Notes
Using organic live yogurt instead of mayonnaise makes the coleslaw lighter and healthier.
Using golden or yellow beetroots is preferred over red ones as they won't bleed and stain the rest of the ingredients red.
Pushing gently on the food processor produces finer slices, whereas pushing harder produces thicker cuts.
Mixing with clean hands is highly recommended to coat the vegetables evenly without bruising them.
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