Young cabbage coleslaw: A fresh take on a classic favourite
As soon as young cabbage appears at the market stalls, I know it's time to refresh the classics. Instead of making the heavy version of coleslaw commonly found in milk bars, I opt for something lighter and more seasonal. Young cabbage coleslaw is my discovery – crunchy, juicy, and full of freshness. It retains the same iconic taste, but with a more delicate structure and younger vegetables, it tastes even better. It's perfect for grilling, dinner, and sandwiches.
No other coleslaw is as versatile as coleslaw itself. It features at barbecues, in fast-food establishments, family dinners, and burger places. The classic 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, complementing 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 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 yoghurt,
- 1 tablespoon lemon juice,
- 1 teaspoon sugar,
- Salt and pepper to taste.
Preparation:
- Finely chop the cabbage and lightly salt it; then let it sit for 10 minutes to soften. Afterwards, squeeze out the excess water.
- Grate the carrot on a coarse grater and slice the onion into thin strips.
- In a bowl, combine mayonnaise, yoghurt, 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 the mature, dense winter cabbage. It doesn’t require intensive chopping or long cooking – it's soft, crunchy, and almost ready to eat straight away. It also has a more subtle, slightly sweet taste that pairs well with yoghurt, 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.
