Home > Recipes > Coleslaw
  • 2.5 serves of vegetables per 
  • serving
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¼ head white cabbage
¼ head red cabbage
2 large carrots, grated
¼ bunch flat leaf parsley, finely chopped
2 tbsp mayonnaise*
2 tbsp reduced-fat Greek yoghurt*
1 tsp cider vinegar
2 splashes of Tabasco (optional)

* Gluten free if using gluten free mayonnaise and yoghurt

Savvy swaps

You can swap:

Red cabbage
More white cabbage
Finely chopped celery and celery fronds



Step 1
Take the hard veins out of the cabbages and slice as finely as possible.

Step 2
Place in a large mixing bowl and add the grated carrot. Set aside.

Step 3
To make the dressing, place the parsley in a bowl and add the mayonnaise, reduced-fat Greek yoghurt and cider vinegar and whisk. Season with Tabasco if using.

Step 4
Pour the dressing over the cabbage and carrot and toss until thoroughly coated.

Serving suggestion: serve as a side dish with chicken or fish or have in a wholegrain sandwich or wrap. 

Food safety tip: if you are taking leftovers for lunch, coleslaw needs to be kept cold so pack an ice brick.  




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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