Carrot Coleslaw

This is a great 'slaw for autumnal suppers and tastes just as good next to a casserole or a stew as it does on the side with a mushroom burger or a grilled piece of fish... Without the traditional cabbage, it's less crunchy than some coleslaws, but still has a bit of bite from the onion and the carrots and a lovely freshness from the Greek yoghurt. As well as being healthy, this 'slaw is gratifyingly easy to make, and just gets better the next day.


  • 5 Large Carrots
  • 1 Medium Onion
  • 1 Clove Garlic
  • 2 tbsp 0% Greek Yoghurt
  • 1 or 2 tsp Homemade Mayonnaise
  • 1 large tsp Dijon
  • Lemon Juice
  • Salt & Pepper

Grate the washed Carrots

Peel and very very finely slice the Onion

Crush the Garlic and add to a large bowl… Add a big crunch of Salt & Pepper, 1 large teaspoon of Dijon Mustard, 2 tablespoons of Greek Yoghurt, 1 or 2 teaspoons of Homemade Mayonnaise and the juice of a Lemon

Whisk all the dressing ingredientsw – thinning slightly with a tablespoon of cold water if it is too thick.  Taste and season – it might want more Lemon juice or Salt?

Add the grated Carrot and sliced Onion to the bowl and give it a good stir before setting aside

If you can leave it for half an hour before serving, that would be good (to let the flavours develop a bit); if you don’t have the extra time, definitely don’t worry!

Serve with chopped Parsley sprinkled on top…

This is a great side for baked potatoes, or for mushroom burgers


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