Red and White Coleslaw

By: Deborah

This crunchy red and white coleslaw is fresh, vibrant, and packed with flavour! A perfect side dish for barbecues, burgers, and sandwiches, with a tangy dressing for extra zing.

PREP: 15

COOK: 0

Resting time: 30

TOTAL: 45

Course: Side Dish

Cuisine: Dutch

Servings: 4 people

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Ingredients

100 g (3.5 oz) red cabbage cored and finely shredded
100 g (3.5 oz) white cabbage cored and finely shredded
1 medium (4.2 oz) carrot (approx. 120g) peeled and grated
2 spring onions finely sliced
75 g (2.6 oz) light mayonnaise
75 g (2.6 oz) half-fat crème fraiche (see Notes)
1 tsp Dijon mustard
1 tsp white wine vinegar
salt and freshly ground black pepper
1 tsp fresh chives (optional) snipped, to garnish

Instructions

In a large bowl, add the red and white shredded cabbage, grated carrot and spring onions.
Then, add the mayonnaise, crème fraiche, mustard and white wine vinegar. Stir together until well combined well.
Season, to taste, with salt and freshly ground black pepper.
Transfer to a serving bowl and garnish with the snipped chives, if using, and set aside for at least 30 minutes. This time will allow the vinegar to work its magic and soften the cabbage slightly.

Notes

Reduced fat sour cream is a good substitute if you don't have crème fraiche. Or try Greek yogurt instead of mayo for a tangy, healthier twist.

Dairy-free option - use vegan mayo or an olive oil based dressing.

Spicy kick - add jalapeños or a pinch of cayenne pepper for heat.

This red and white coleslaw recipe is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS BBQ food, buffet food, party food, picnic food, red and white cabbage coleslaw recipe, red cabbage coleslaw recipe, white cabbage coleslaw recipe

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