Light and creamy coleslaw

This article has not been rated yet.


15 min


8 Servings

* PLUS Refrigeration Time: 120 minutes


  • 2 unpeeled apples , preferably Granny Smith
  • 2 lemons
  • 2-Jan napa or 1/4 red cabbage , shredded
  • 2 colourful bell peppers , or 1/2 bulb fennel
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt , sour cream
  • 1 tbsp celery seeds
  • 1/4 tsp salt


  • Core unpeeled apples, then julienne. Place in a large bowl. Add a squeeze of lemon juice and toss to coat. Thinly shred cabbage with a sharp knife and slice peppers. Add to apples.
  • Thinly slice peppers. If using fennel, remove fronds and set aside for garnish. Cut out and discard core. Place cut-side down on a chopping board, then thinly slice. Add to cabbage and apple mixture.
  • Squeeze 1/4 cup juice from lemons into a small bowl. Stir in mayonnaise, yogourt, celery seeds and salt. Drizzle over coleslaw and toss to coat. Cover and refrigerate until cold, at least 2 hours. If salad becomes watery, simply drain. Before serving, top with fennel fronds if you wish.

Nutrition (per serving)

  • Calories
  • 152,
  • Protein
  • 2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 290 mg.

If you’ve always thought coleslaw was ho-hum, wait until you try it with sweet apple and crisp fennel. The unexpected flavour combo is completely addictive.