Young cabbage coleslaw: A fresh twist on a classic side
As soon as young cabbage appears at the market stalls, I know it's time to refresh the classics. Instead of making the heavier version of coleslaw familiar from milk bars, I opt for something lighter and more seasonal. Young cabbage coleslaw is my discovery – crunchy, juicy, and full of freshness. It has the same iconic taste, but with a more delicate structure. Using young vegetables, it tastes even better and is perfect for grilling, dinner, and sandwiches.
There is no other coleslaw as versatile as the classic version itself. It appears at barbecues, in fast-food joints, family dinners, and burger places. The traditional version, featuring white cabbage, carrots, and mayonnaise, is known to almost everyone – it's a simple combination that has been winning over palates for years. Coleslaw is crunchy, slightly sweet, and creamy, pairing well with just about everything – from cutlets to roasted potatoes — no wonder it's earned the title of a royal coleslaw.
Recipe for young cabbage coleslaw
Light, creamy, and crunchy, this coleslaw with young cabbage makes the perfect side dish for grilled meals, dinner, or burgers.
Ingredients:
- 1/2 head of young cabbage,
- 1 large carrot,
- 1 small red onion,
- 3 tablespoons mayonnaise,
- 2 tablespoons plain yogurt,
- 1 tablespoon lemon juice,
- 1 teaspoon sugar,
- Salt and pepper to taste.
Preparation:
- Finely chop the cabbage and lightly season it with salt. Let it sit for 10 minutes to soften, then squeeze out excess water.
- Grate the carrot on a coarse grater, and slice the onion into thin strips.
- In a bowl, combine mayonnaise, yogurt, lemon juice, sugar, salt, and pepper – mix to create a sauce.
- Add the vegetables to the sauce and mix thoroughly.
- Refrigerate the coleslaw for at least 30 minutes – this allows the flavours to meld best.
Why is young cabbage a perfect choice?
Young cabbage has delicate, light green leaves that are much thinner and juicier than its mature, dense winter counterpart. It doesn’t require intensive chopping or long cooking – it's soft, crunchy, and almost ready to eat right away. It also has a more subtle, slightly sweet taste that pairs well with yogurt, mayonnaise, and lemon in coleslaws.
This vegetable is also an actual vitamin bomb – it’s especially rich in vitamins C, K, folic acid, and fibre. It supports immunity, possesses anti-inflammatory properties, and aids in regulating digestion. It's also low in calories, making it great for a light, cleansing, or weight-loss diet. And thanks to its mild flavour, it’s easier to get children and those who don't favour traditional cabbage to enjoy it. That's precisely why coleslaw with young cabbage tastes better – it's fresh, light, and full of seasonal energy.
