Coleslaw will be much tastier if you replace mayonnaise with 1 better ingredient instead
Coleslaw can be made at home in under five minutes, and one cook reveals a simple way to keep it fresh and creamy for longer by using an ingredient most people already have in their fridge.
Coleslaw is easy to make for parties if you want something cool and crunchy to serve with other rich food, but most people do not realise it can spoil quickly if made with mayonnaise. Mayonnaise is very creamy, but it extremely high in fat while the vegetables in coleslaw contain a lot of moisture, and this combination creates an environment where bacteria can grow.
If you place coleslaw out for a few hours it will heat up quickly at room temperature and mayonnaise will begin to separate, which results in a really mushy and watery dish. However, Lauren – a cook and founder of Healthy Delicious – has revealed there is a simple way to keep coleslaw fresh, as you just need to swap the mayonnaise for Greek yoghurt. She said: “I can’t stand mayonnaise, and vinegar-based slaws always taste so cabbagy. But then I tried this Greek yogurt coleslaw and everything changed.
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“Instead of mayo, it uses creamy Greek yoghurt (which is full of protein, probiotics, and calcium) to hold everything together. It has a tangy, slightly sweet flavor that works in perfect harmony with the crunchy cabbage and shredded carrots.”
Greek yoghurt is naturally quite acidic and far less fatty than mayonnaise, so it can hold its texture better without liquifying.
It is a easy way to keep coleslaw fresh, but it also lighter than mayonnaise so you also tend to get a much better texture without it ever becoming greasy.
You will still get that creamy taste but it is less rich than mayonnaise so it will not overpower the other ingredients in coleslaw so you get a much tastier dish without much effort.
How to make fresher and tastier coleslaw
You will need:
- One small red onion
- One medium cabbage
- One large carrot
- 120ml of plain Greek yoghurt
- 60m of olive oil
- 80ml of apple cider vinegar
- 15g of parsley or cilantro
Method:
To begin, cut the vegetables into small shredded pieces, then add just the red onion to a large mixing bowl. Pour the vinegar into the large bowl, season with salt, and let it sit for 10 minutes until the onion softens.
Add the olive oil and Greek yoghurt, and then stir everything together until you have a thick salad dressing.
Stir in the cabbage and carrot until all the vegetables are coated in the dressing, then season with parsley or cilantro.
Place in the fridge for at least 30 minutes before serving for a cool and creamy coleslaw that stays fresher longer than the traditional mayo-based version.
