Coleslaw: Saku Saku salad in light version

Cabbage Saku Saku: 500 grams
Carrots: 2
Spring onion: 1
Yogurt: 350 grams. 0% fat Greek yogurt (or replace with 1 cup of mayonnaise if you want the classic version)
Brown sugar: 2 tbsp
Apple cider vinegar: 2 tbsp
Pepper: 1 pinch
Mustard: 2 tsp

Coleslaw is a very popular salad in the US that is served as a side dish to burgers or other meat dishes. The name Coleslaw is a term of Irish origin which derives from “kool” which means cabbage and “sla” abbreviation of the word “salade”.

1. Remove the outer leaves of the cabbage, if damaged or hard, and wash it. Dry it well and cut it thinly with the knife

2. Place the cabbage in a colander so that it dries as you prepare the other ingredients. It is very important that the cabbage is dry when used in the salad as otherwise it will release water once seasoned, which will settle on the bottom of the salad.

3. Wash and peel the carrots. Dry them and grate them not too finely.

4. Wash the spring onion and cut into slices, including the green part.

5. Prepare the coleslaw dressing. In a small bowl pour the sugar, salt and pepper. Add the vinegar and mix well to dissolve the solid ingredients.

6. Add the Greek yogurt (or mayonnaise for the non-light version) and mix until a homogenous sauce is obtained.

7. Add 2 or 3 teaspoons of mustard to taste.

8. Pour all the vegetables into a salad bowl.

9. Dress the coleslaw salad with the Greek yogurt dressing and mix. Place in the refrigerator, covering with cling film for a couple of hours so that the cabbage salad is well flavored.