The greens party

After nearly a week of feeling vile and eating rice, toast or little squares of Posh Chocolate Slab, I woke up yesterday craving something green and crunchy. I used to think coleslaw was a dreadful invention until I started eating it at London’s Leon cafes, where I discovered it could be tangy, crunchy and full of flavour. Discovering the incredibly cheap, fresh vegetables available at the Saturday market near our house has made this coleslaw, or a variation of it, a regular staple in our house. It’s good with just about anything and can be packed into a lunchbox for a refreshing change from sandwiches.

Market Coleslaw
I can’t pretend to have invented coleslaw but this dressing is my own work. It’s a sort of egg-less mayonnaise, which is good if you’re a bit funny about eating raw eggs or want something low fat. To make a dairy-free version, use soy milk instead of yoghurt and leave out the water.
Vary the greens to suit your fridge, garden, or vege market. Lots of flatleaf parsley and mint are also good with the coriander. The frozen peas might look like a strange addition but their sweetness balances the earthiness of the cabbage.

1/4 large cabbage, shredded
1 bunch spring onions, finely sliced
1 bunch coriander, leaves picked and chopped
1 1/2 cups frozen peas

Yoghurt Dressing
1 clove garlic
pinch salt
1tsp Dijon mustard
pinch sugar
2Tbsp lemon juice (or white wine vinegar)
2Tbsp olive oil
3Tbsp plain, unsweetened natural yoghurt
2-3Tbsp water

Crush the clove of garlic with the salt and put in a jam jar. Add the vinegar and stir well, then add the mustard, sugar and olive oil. Shake well. Add the yoghurt and shake again. Taste and adjust the seasoning. Add the water and shake again – it should be the consistency of thick cream. Pour over the coleslaw ingredients and toss well. Leave to sit for at least an hour before serving to allow the flavours to meld.



  1. May 2, 2011 / 7:21 pm

    I love coleslaw so much. This looks like a good one and that dressing is great. I made some this weekend with both red and white cabbage which was lovely. Xxx

  2. May 2, 2011 / 8:41 pm

    I have to admit I love coleslaw… the cheaper and yuckier the better. But your dressing sounds gorgeous, will give it a go next time I make a big bowl of coleslaw for a barbecue.

  3. May 3, 2011 / 3:42 pm

    ohhh coleslaw is one of my faves!! although i have to admit it is usually just plain ol helmenns for me…your dressing sounds ammmmazing and 'slaw just happens to be on the menu for next week so have to jot down your recipe! 🙂 thanks! x

  4. May 4, 2011 / 10:59 am

    I never liked coleslaw till I tried Nigella's recipe (towards the end of Nigella Bites, I must've made it a million times). I ended up having lunch at a Leon when we were over in London recently, really liked it, although I never got to try their coleslaw. Since I happen to have an awful lot of yoghurt in my fridge at the moment this dressing is very appealing.

Leave a Reply

Your email address will not be published. Required fields are marked *