Cole Slaw
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A crisp and colorful coleslaw featuring fresh cabbage, red and yellow bell peppers, and scallions tossed in a creamy, tangy yogurt-mayo dressing with a hint of fresh basil.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | None | 10 mins | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Chef’s knife
- Cutting board
Ingredients
Salad Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 medium head | Cabbage | coarsely chopped |
| 1/2 small | Red Bell Pepper | coarsely chopped |
| 1/2 small | Yellow Bell Pepper | coarsely chopped |
| 2 | Scallions | coarsely chopped |
| 2 tablespoons | fresh Basil leaves | shredded |
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 tablespoons | Mayonnaise | None |
| 1 tablespoon | plain Yogurt | yoghurt |
| 1 tablespoon | Cider Vinegar | None |
| 1 pinch | Cayenne Pepper | None |
| To taste | Salt and Black Pepper | None |
Instructions
Step 1: Prep
- Coarsely chop the 1/4 medium head cabbage, 1/2 small red bell pepper, 1/2 small yellow bell pepper, and 2 scallions on a clean cutting board.
Step 2: Dressing
- In a mixing bowl, whisk together the 3 tablespoons mayonnaise, 1 tablespoon plain yoghurt, 1 tablespoon cider vinegar, and 1 pinch of cayenne until the dressing is smooth and fully emulsified.
Step 3: Combine
- Add the chopped vegetables, 2 tablespoons shredded fresh basil leaves, and salt and pepper to taste to the bowl. Toss thoroughly until all ingredients are evenly coated and the cabbage is glistening.
💡 Make-Ahead & Storage: Can be prepared up to 4 hours in advance and stored in the refrigerator. Toss again before serving to redistribute the dressing.
Original Recipe Scan
