Coleslaw is a particularly common salad in the United States of America where it is widely eaten and has adopted many different flavours and varieties, although it’s also very common in the UK. It is a salad of carrots and cabbage topped with a dressing made from mayonnaise, yogurt and vinegar or mustard. With this delicious sauce you can add other vegetables according to your preference, thereby allowing you to invent your own personal coleslaw! For example, try adding cucumbers, spring onions, or potatoes, or you can use this sauce for seasoning simple boiled potatoes. Alternatively, to make your coleslaw particularly attractive to look at and even more exotic you could add fruit, such as pieces of apple or pineapple.


  • carrots 250 grams
  • cabbage 250 grams
  • mayonnaise 2 tablespoons of mayonnaise
  • yoghurt 4 tablespoons of plain yoghurt
  • salt
  • pepper
  • chives
  • mustard A teaspoon of French mustard, or one of vinegar
10 minutes Total time
Serves 2 persons
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Peel the carrots and cut into julienne strips; remove the outer leaves of the cabbage and likewise cut into julienne strips. Mix the two together. In a separate bowl, make a sauce by mixing together mayonnaise and yogurt to which you add salt, pepper and chopped chives. Season the sauce with a teaspoon of mustard or, if you prefer, with a teaspoon of vinegar. Combine the sauce with the salad of carrots and cabbage, adjusting the flavours according to your taste, adding more chives, mustard or other ingredients.

After preparing your coleslaw you should let it rest in the fridge for an hour. It will develop its flavours to perfection!
The term derives from the Dutch "koolsalade", then shortened to "koosla", which means "cabbage salad".

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