Fridge Friend Recipes
Creamy Cabbage and Yoghurt Slaw recipe
Crunchy cabbage is tossed in a creamy yoghurt dressing for a fresh, cool side dish. It is simple, bright, and works well alongside richer mains.
15 min · Easy · British Jump to method
Ingredients
- 500g Cabbage
- 150g Yoghurt
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 tbsp Lemon Juice
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 48 kcal |
| Protein | 2.6 g |
| Carbohydrates | 8.1 g |
| Fat | 0.8 g |
| Saturated fat | 0.4 g |
| Fibre | 2.8 g |
| Sugar | 5.2 g |
| Sodium | 90 mg |
Why this works
A very low-calorie, light slaw with modest protein and fibre, but a small amount of added salt means it is not sodium-free.
Cabbage provides fibre and vitamin C. Cabbage contributes fibre for digestive health and vitamin C for immune support.
Yoghurt adds protein and calcium. Yoghurt raises the protein content slightly and provides calcium for bone health, depending on the variety used.
Low in fat, but watch the salt. This is naturally very low in fat, though the pinch of salt adds a small sodium load.
Method
- Finely shred the cabbage and place it in a large bowl.
Slice the cabbage as finely as you can so the strands look ribbon-like; thinner shreds soften more evenly and give a lighter, less bulky slaw. Avoid thick chunks, which stay crunchy and make the dressing feel uneven.
- Stir the yoghurt until smooth, then add it to the cabbage.
Whisk the yoghurt with the lemon juice until it looks completely glossy and lump-free before it meets the cabbage. If it seems very thick, loosen it with a teaspoon of water so it coats rather than clumps.
- Mix thoroughly and leave for 10 minutes so the cabbage softens slightly.
Toss until every shred is lightly coated, scraping the bottom of the bowl so no dry cabbage is left behind. During the resting time, the cabbage should look slightly more flexible and glossy rather than soggy or watery.
- Season to taste if using salt and black pepper, then serve chilled or at room temperature.
Taste a small forkful before adding more salt, as the flavours will seem sharper once chilled. If the slaw has been in the fridge, give it a quick stir first so any settled liquid is redistributed evenly.
Other Cabbage Recipes
Citrus Yoghurt Dressing with Crunchy Cabbage
15 min · A fresh cabbage salad dressed in a zingy citrus yoghurt dressing. Light, crisp and refreshing, it works well as a side or simple lunch.
Creamy Cabbage and Egg Salad
20 min · A cool, creamy salad of cabbage and chopped eggs with a gentle tang from yoghurt. It works well as a light lunch or a simple side dish.
Crispy Bacon and Cabbage Skillet with Mustard Egg
20 min · A savoury one-pan dish of crisp bacon and tender cabbage finished with a punchy mustard egg. The jam and orange juice are used to balance the dressing with a gentle sweet-sharp note.
Mustard-Dressed Cabbage and Cucumber Slaw with Boiled Eggs
20 min · A crisp, creamy slaw with crunchy cucumber, shredded cabbage and a mustard dressing, topped with boiled eggs. It makes a refreshing lunch or light supper.
Beef, Red Cabbage and Pepper Skillet with Cheddar
30 min · A hearty, colourful beef skillet with crisp red cabbage, sweet mixed peppers and a savoury cheddar finish. Serve it hot with a spoonful of yoghurt for a fresh, tangy contrast.
Cabbage Fritters with Yoghurt Dip
30 min · Crisp cabbage fritters are lightly bound with egg and pan-fried until golden. A cool yoghurt dip makes them feel fresh and moreish.
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