Right, there are two things about this coleslaw that make it special.
Firstly, it uses mayonnaise and Greek yogurt. That Greek yogurt makes it extra thick, creamy and satisfying. It also slashes the calories. I make this with extra-extra light mayonnaise and 0% Total Greek Yogurt whipped together with a fork, and it’s delicious and it’s wonderful. It’s a million times better than shop bought coleslaw.
Secondly, it’s got fennel seeds in it. Polpo, one of my favourite restaurants ever, does the most wonderful and amazing coleslaw with red and white cabbage. I’m not sure what else goes into it, but I know that fennel seeds do so I started adding it to my coleslaw and it makes a big difference. If you’re ever at Polpo, order a Piadina Meatball Smash and get this coleslaw. It’s divine.
- 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