Dutch coleslaw

A refreshing Dutch coleslaw with a simple yoghurt dressing is a delicious side dish at a barbecue or lunch. Made with white cabbage, carrot and more.

30 minutes 8 people Salads
Dutch coleslaw


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  • half white cabbage
  • 6 carrots
  • 1 large onion
  • large handful of fresh parsley
  • 2 teaspoons mustard
  • 50 ml white wine vinegar
  • 150 ml sunflower oil
  • 125 grams of plain yoghurt
  • salt and pepper to taste
Dutch coleslaw ingredients
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Kitchen equipment

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  • large bowl
  • whisk
  • coarse grater or food processor
  • cutting board & chef's knife


30 minutes 8 people Salads

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Preparation -- 20 minutes

Combine mustard and white wine vinegar in the large bowl. Gradually pour in the sunflower oil while mixing with a whisk. Pouring the oil slowly into the vinegar will help it mix better.

Stir the yoghurt into the dressing and season with salt and pepper.

Remove the outer leaves and the core of the white cabbage and coarsely grate the white cabbage. Peel the carrots, remove the ends and also grate them. Peel and grate the onion.

Finishing the Dutch coleslaw -- 10 minutes

Combine the grated white cabbage, carrot and onion with the yoghurt dressing. Finely chop the parsley and stir it into the salad as well. Season the salad again with salt and pepper.

If you wait a bit before serving, the taste will be even better. An ideal Dutch coleslaw for a barbecue or lunch. Enjoy!

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