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Creamy Wholegrain Mustard Coleslaw
Crisp white cabbage and sweet grated carrots meet a tangy, lighter dressing in this refreshing side. You'll use low-fat mayonnaise and wholegrain mustard to keep things creamy without the usual heaviness. The sharp mustard cuts right through the natural sweetness of the raw vegetables, creating a balanced bite that pairs well with anything off the grill. It's a simple, reliable slaw that holds its crunch in the fridge, making it a great option to prep ahead for your next cookout or casual dinner.
Ingredients
- ½ white cabbage, shredded
- 2 carrots, grated
- 4 spring onions, chopped
- 3 tbsp low-fat mayonnaise
- 1 tbsp wholegrain mustard
- 1 Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.
Instructions
- 1Whisk the low-fat mayonnaise and wholegrain mustard together in a small bowl until smooth. Mixing the dressing separately ensures the mustard distributes evenly throughout the slaw.
- 2Place the shredded cabbage, grated carrots, and chopped spring onions in a large serving bowl. Pour the dressing over the vegetables and toss thoroughly to coat everything. Toss well here, as the salt in the dressing helps draw out moisture and soften the cabbage slightly. Season with salt and pepper to taste.
Notes
- Variations: For extra texture and sweetness, stir in two tablespoons of sultanas or a handful of chopped pecans before serving.
- Make ahead: You can shred the vegetables a day in advance and store them in an airtight container in the fridge. Toss with the dressing just before serving to keep the maximum crunch.
- Storage: Leftovers keep in the fridge for up to 3 days, though the cabbage softens over time.