There are two ways i love to serve this simple slaw, with a creamy dressing and a fresh crisp dressing,both of which are listed below. This coleslaw is good with fish, chicken, on a salad and is simple. If you don’t dress the coleslaw it will keep in the fridge for 4-5 days. Just add the dressing before you serve.


1 small white onion

1 large carrot

1/4 of a large white cabbage or half of a small

  1. Peel and half the onion then slice as thinly as you can (we use a mandolin slicer but you could always use a food processor on a blade setting)

2. Peel the carrot and grate into a large bowl.

3. slice the cabbage as thinly as you can (again you can do this by hand, with a mandolin or food processor)

4. Toss together in a bowl.

Dressing 1: Mix together 1 tbsp light mayonnaise, 2 tbsp low fat Greek yogurt or natural yogurt with 1 tsp mustard powder and a pinch of salt and pepper.

Dressing 2: (light and fresh) 1tbsp olive oil, 2 tbsp white wine vinegar. Just add to your dressing before serving


Published by The chef who slims

I share my love and passion for food with slimming world and weight watchers recipes that I hope everyone will love.

2 thoughts on “Coleslaw

  1. i Liked this recipe, didn’t think i would as i detest the smell of natural yoghurt, but enjoyed it with a salad. Kay


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