Take these simple steps to create the perfect coleslaw

Feel free to experiment with the ingredients – just look for things with crunch.

Elizabeth Hewson’s rainbow slaw. Picture: Nikki To

Elizabeth HewsonContributing food writer

less than 2 min read

12:00AMMarch 07, 2024

The Weekend Australian Magazine

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For this beautiful slaw recipe, I opt for ­yoghurt as a base for my dressing instead of mayonnaise as it lends a lighter, zestier flavour and ­enhances the slaw’s texture. Feel free to experiment with slaw ingredients – just look for things with crunch. I love to add apples for a subtle sweetness.   

Dress your slaw just before serving. I like to use a mandoline to slice my vegetables as thin as possible. Serve with my sticky lemon and pepper chicken wings.

Sticky chicken wings and rainbow coleslaw by Elizabeth Hewson. Picture: Nikki To

Colours of the rainbow (slaw). Picture: Nikki To

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Rainbow Slaw

Ingredients

Dressing

• 1 cup yoghurt
• 1 tablespoon seeded mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 tablespoon sherry vinegar
• 3 tablespoon extra-virgin
• olive oil

Slaw

• 1 fennel, finely sliced (reserve fronds to garnish)
• 1 red apple, grated
• ¼ red cabbage, finely sliced
• ¼ white cabbage, finely sliced
• ½ red onion, finely sliced
• 1 large carrot, grated
• Spritz of lemon juice

Method

1. For the dressing, combine yoghurt, mustards, salt, vinegar and olive oil in a bowl. Stir well, taste, adjust to your liking, and set aside until serving.
2. Place sliced fennel immediately in a bowl of ice-cold water for 10 minutes to enhance its crunchiness.
3. Drain and dry (I like to use a salad spinner for this step). Grate the apple and squeeze lemon juice over both the apple and fennel to prevent browning. Add the cabbages, onion and carrots to the bowl.
4. When ready to serve, drizzle the dressing over the slaw and toss gently. Garnish with fennel fronds and serve immediately. Serves 4