Coleslaw with apple and yoghurt

A coleslaw should be a crunchy, fresh salad. Serve the sauce on the side to keep the veggies and apples crispy.

Ready in

45 mins

Serving size

Serves 6


  • 4 cups (4 x 250 ml) cabbage, finely shredded or grated
  • 2 carrots, grated
  • 1 apple, grated
  • juice of 1 orange
  • ½ cup (125 ml) mayonnaise
  • ¾ cup (180 ml) plain low-fat yoghurt
  • 1 tsp (5 ml) ground cumin
  • ½ tsp (2,5 ml) cumin seeds (optional)
  • black pepper to taste


  1. Mix the veggies and apple with the orange juice.
  2. Mix the rest of the ingredients together to form the sauce.
  3. Serve the coleslaw with the yoghurt sauce on the side. This is a delicious salad with pork or chicken.


  1. Replace carrots with a thick slice of butternut, grated.
  2. If preferred, you can add ¼ cup each raisins and unsalted peanuts.
  3. Replace cumin with garam masala for a different flavour.

Coleslaw with apple and yoghurt

Quick idea with coleslaw on pitas

Coleslaw with apple and yoghurt

Plain low-fat yoghurt is a quick healthy swap for mayonnaise. It adds a tangy flavour without the unhealthy salt, sugar and fat content of some ready-made mayonnaises. Season the yoghurt with finely grated lemon rind or chopped fresh herbs for a potato salad. Alternatively try this Cooking from the heart version of a traditional coleslaw. By using a combination of mayonnaise and yoghurt and seasoning the sauce with cumin, you have a delicious salad that is healthier too.


This recipe is from Cooking from the heart, 1st edition

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