I realise I’m making a big claim here, saying that this is the best-ever coleslaw, but it’s true. I have messed around with this coleslaw a lot, and it’s the best. It’s healthy (woo!) but also totally creamy and flavoursome. It goes best with something rich and intense and meaty like meatballs in a thick tomato sauce or a bacon cheeseburger.
The secret to this amazing coleslaw is Greek yogurt. Rather than just use mayonnaise and end up with something that makes you feel a bit ill if you have too much because it’s heavy and oily, adding one part mayo to two parts Greek yogurt gives you something thick and creamy which you can scoff entire platefuls of.
The second secret is fennel seed. Fennel seed and cabbage just tastes good, guys. It’s a good combination.
To serve four as a side, you will need:
- one medium white cabbage
- three large carrots
- Greek yogurt
- fennel seeds
- Remove the outer cabbage leaves. Cut the cabbage into quarters and remove the hard white stem. Cut each quarter into slices, and then cut each slice into strips
- Grate the carrots with the thick side of the grater
- Mix the carrots and the cabbage strips together and sprinkle generously with salt
- With a fork, beat together one part mayonnaise to two parts Greek yogurt. However much you use will depend on how thick you like your coleslaw. Start with two tablespoons of mayonnaise to four tablespoons of Greek yogurt. Once fully combined, toss the vegetables in the mayo mix. Add more mayonnaise and Greek yogurt if required
- When you’ve reached the desired consistency, add a tablespoon of fennel seeds and stir. Taste, and add more fennel seed to taste