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–+ servings

Kefir coleslaw

Prep Time 15 minutes
Chilling time 15 minutes
Total Time 30 minutes
Servings 10 servings
Print the recipe

Ingredients

Vegetables

  • 550 g green cabbage Weigh after coring.
  • 100 g carrot Weigh after peeling.
  • 4 tbsp fresh parsley Measure after chopping.

Kefir dressing

  • 250 g plain milk kefir Use plain, unsweetened kefir.
  • 30 g shallot About 1 Western shallot.
  • 2 tbsp canola oil
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tsp salt
  • ¼ tsp ground black pepper

You will need

  • Knife and chopping board
  • Vegetable grater
  • Large mixing bowl
  • Small mixing bowl and whisk
  • Kitchen scale and measuring spoons

Instructions

  • Remove any damaged outer leaves from the cabbage.
  • Rinse the vegetables and parsley under running water, then pat dry with a clean towel or kitchen paper.
  • Cut out the cabbage core and slice the leaves into thin shreds.
  • Peel the carrot and grate it into fine shreds.
  • Chop the parsley.
  • Peel the shallot and slice it thinly.
  • Mix the cabbage, carrot and parsley in the large bowl.
  • Whisk the kefir, shallot, canola oil, red wine vinegar, honey, salt and pepper together in the small bowl.
  • Toss the vegetables with the dressing until all the shreds are coated.
  • Cover and refrigerate for 15 minutes before serving.

Storage and safety

Keep covered at 4°C (40°F) or below; plan to eat within a day. Discard if left at room temperature for more than 2 hours, or more than 1 hour above 32°C (90°F). Red wine vinegar may contain sulphites; check the label if you are allergic to them.