Coleslaw: salt the cabbage briefly, squeeze it dry, and dress just before serving; the shreds bend yet remain crisp with no liquid at the bottom

What changes—and what stays

From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 285 calories

salt the cabbage briefly, squeeze it dry, and dress just before serving; 24 g oil for eight portions; the shreds bend yet remain crisp with no liquid at the bottom. apples, Greek yoghurt, cider vinegar, Dijon mustard, celery seed. the shreds bend yet remain crisp with no liquid at the bottom. salt the cabbage briefly, squeeze it dry, and dress just before serving.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 700 gwhite cabbage
• 450 gred cabbage
• 300 gcarrots
• 220 gapples
• 160 gGreek yoghurt
• 120 mlcider vinegar
• 8 gDijon mustard
• 10 gcelery seed

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

salt the cabbage briefly, squeeze it dry, and dress just before serving: white cabbage, red cabbage, carrots. Measure and prepare them so they cook evenly.

Look for: white cabbage, red cabbage, carrots: the shreds bend yet remain crisp with no liquid at the bottom. They should be evenly sized and free of excess surface moisture.

2

Step 2 · follow the visible cue

Build the defining flavour

apples, Greek yoghurt, cider vinegar: the shreds bend yet remain crisp with no liquid at the bottom. Combine them in the order that builds flavour without scorching.

Look for: apples, Greek yoghurt, cider vinegar: salt the cabbage briefly, squeeze it dry, and dress just before serving. Look for rounded aromas with no burnt specks or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Coleslaw — salt the cabbage briefly, squeeze it dry, and dress just before serving; Dijon mustard, celery seed. Add them while controlling heat and moisture.

Look for: the shreds bend yet remain crisp with no liquid at the bottom; Dijon mustard, celery seed, Coleslaw. The final accents should remain visible and balanced.

4

Step 4 · follow the visible cue

Finish and verify the texture

the shreds bend yet remain crisp with no liquid at the bottom. Rest briefly, make one final texture check, and divide Coleslaw into eight portions.

Look for: Coleslaw: salt the cabbage briefly, squeeze it dry, and dress just before serving; the shreds bend yet remain crisp with no liquid at the bottom. No unwanted water or fat should pool at the edge.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions