One of my favorite things about summer in London, is the possibility of having picnics in the park whenever I feel like it. The other day, after leaving work at a reasonable hour, the sun was out, the temperature was really mild – the weather was just begging me to go to the park and enjoy some fresh oxygen. So I called J and convinced him to meet me in the park (admittedly not a very hard sell), then strolled into the supermarket and after very little thought, decided coleslaw was on the menu that night.
Actually, we also had Strawberries in Prosecco, and Guacasalsa (salsa with avocado smashed in) with chips – nicely simple summery bites while we enjoyed being among beautiful big trees, fit joggers, parents chasing their kids through the park, and other couples enjoying each other’s cozy company.
I love coleslaw, there is something really warm and fuzzy about it’s creaminess and subtle sweetness, but most of the time it has an overwhelming amount of mayonnaise in it, more like a couple strands of carrot and cabbage doused in mayo. In this recipe I toned down the creamy content, then I substituted most of the mayo with yogurt. I gave it a good zing with extra lemon and vinegar. And a good final kick with minced fresh chilies and a rounded spoonful of horseradish.
Light Creamy Coleslaw
- 1/2 head sweetheart cabbage shredded (or 1/3 white cabbage)
- 2 carrots julienned
- 1 red bell pepper sliced thin
- 1 celery stick sliced thin
- 1 small red onion sliced thin
- 1 red chili sliced thin
- 1 1/2 tbsp mayonnaise
- 3 tbsp yogurt
- 1 tbsp vinegar (I used white wine vinegar)
- 1 tbsp horseradish
- 1 lemon’s juice
- salt & pepper to taste
- For the dressing: In a small bowl whisk mayonnaise, yogurt, vinegar, horseradish, lemon juice until combined.
- In a salad bowl combine all your sliced slaw mix and pour dressing over and toss well to coat all vegetables.
- For best results refrigerate for at least 15 minutes and serve!