Our Family's Light and Refreshing Coleslaw

Our Family's Light and Refreshing Coleslaw

This is a very light coleslaw with a lemon juice and yogurt dressing. Sprinkle with black pepper and enjoy!

Ingredients: 2-3 servings

1/3 (about 50 g)
Corn kernels
2 heaping tablespoons
Salt (for the vegetables)
2/3 teaspoon
● Mayonnaise
2 tablespoons
● Plain yogurt
2 tablespoons
● Lemon juice
1 to 2 tablespoons
● Salt
a pinch
● Coarsely ground black pepper
a small amount


1. Cut the cabbage into 5 mm wide julienne. Shred the carrot. Put both in a large bowl, add 2/3 teaspoon salt and about 50 ml water and mix well. Leave for about 15 minutes. If using canned corn drain off the liquid, and if using frozen corn defrost.
2. In other bowl, mix the ● ingredient together to make the dressing. If you like it sour use 2 tablespoons of lemon juice (I always add lots of lemon juice). Adjust the seasoning with salt at this time.
3. Squeeze out the wilted cabbage and carrot and add to the bowl with the dressing with the corn. Mix well. Put on serving plates and sprinkle with black pepper to taste.

Story Behind this Recipe

I saw the original recipe in a cooking magazine, and then changed and adapted it to make the kind of refreshing, sour salad that I like. The cabbage will reduce in volume, so you can eat quite a lot of it!