Crunchy coleslaw
Crunchy coleslaw combines fresh cabbage, carrot, and onion with a creamy dressing of mayonnaise and Greek yogurt, topped with crunchy cashews for added texture. This refreshing dish is perfect for a side or light meal.
Cook time 0 min
Prep time 20 min
Ingredients:
2 tbsp mayonnaise1/2 cup greek yogurt
1 cup cabbage
1 carrot
1 onion
1/3 cup cashew
Crunchy coleslaw is a refreshing and satisfying dish that's perfect for a side or a light meal. With a combination of cabbage, carrot, and onion, augmented by the creaminess of mayonnaise and Greek yogurt, and topped off with the crunch of cashews, this coleslaw offers a delightful mix of textures and flavors. This guide will walk you through the steps to create this tasty and nutritious dish.
Instructions:
- Thinly slice the cabbage. If you prefer, you can use a mandoline slicer or a sharp knife.
- Peel and grate the carrot.
- Peel and finely chop the onion.
- In a large mixing bowl, combine 2 tablespoons of mayonnaise and 1/2 cup of Greek yogurt.
- Stir well until the mixture is smooth and evenly combined.
- Add the sliced cabbage, grated carrot, and chopped onion to the bowl with the dressing.
- Toss everything together until the vegetables are well coated with the dressing.
- Roughly chop the cashews for a bit of crunch and texture.
- Sprinkle the chopped cashews over the coleslaw and give it one final toss to mix them in evenly.
- For best results, cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve chilled as a side dish.
Your crunchy coleslaw is now ready to serve! With its crisp vegetables, creamy dressing, and nutty cashews, this dish brings a wonderful balance of flavors and textures to your table. Enjoy it as a side, or even on its own as a light meal. Happy cooking!
Crunchy coleslaw FAQ:
You can substitute mayonnaise with additional Greek yogurt or use a plant-based mayo for a dairy-free option. Sour cream or avocado could also work for a different flavor profile.
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, the cashews may lose their crunch over time.
Green cabbage is commonly used for coleslaw due to its crunchiness and mild flavor, but you can also use purple cabbage for added color or savoy cabbage for a softer texture.
Ensure that all the vegetables are evenly coated with the dressing. No dry spots should remain, and the mixture should look creamy and well-blended.
Yes! You can add diced apples for sweetness, bell peppers for crunch, or even herbs like cilantro for fresh flavor. Just be mindful of the extra moisture these ingredients may add.
Cooking Tips:
- For added flavor, consider toasting the cashews before mixing them in.
- Feel free to adjust the amounts of mayonnaise and Greek yogurt to achieve your desired level of creaminess.
- For a bit of tang, you can add a splash of apple cider vinegar to the dressing.
- To save time, you can use pre-shredded cabbage and carrots.
- Season with salt and pepper to taste, and even a touch of sugar if you enjoy a slightly sweet coleslaw.
Nutrition Facts
4 ServingsCalories 150kcal
Protein 5g
Carbohydrates 10g
Fiber 1.94g
Sugar 4.88g
Fat 10g
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