Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Coleslaw
Crunchy cabbage and carrot in a creamy, tangy dressing — the side that goes with everything.
↓ Jump to recipe⏱️
15 minPrep🔥
—Cook🍽️
6Serves📊
EasyLevelAdvertisement · placeholder
Ingredients
- 1/2 white cabbage, shredded
- 2 carrots, grated
- 1/2 onion, finely sliced
- For dressing: 4 tbsp mayo, 2 tbsp yoghurt, 1 tbsp vinegar, 1 tsp mustard, 1 tsp sugar, salt and pepper
Instructions
- Combine the cabbage, carrot and onion.
- Whisk the dressing ingredients.
- Toss through and chill for 30 minutes before serving.
Advertisement · placeholder
Tara’s tips
- Resting lets the cabbage soften slightly and the flavours meld.
- Shred the cabbage finely for the best texture.
Serving suggestions
- Lovely with burgers, BBQ or in sandwiches.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Lighter version?
Use all yoghurt instead of mayo.
You might also like
Related recipes
Pakistani
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…
Indian
Indian Masala Omelette
A fluffy omelette packed with onion, tomato, chilli and coriander — the breakfast that wakes up…