Back in October we were invited to Strada in York for lunch (you can read my review here). It was a fantastic meal out, but the one thing that was outstanding was the winter slaw… and since then I’ve become somewhat obsessed with re-creating it.
We had friends round for lunch on Sunday who are vegetarian and, as meat lovers, Nick and I always struggle to come up with a menu for vegetarian friends. However, this time we were armed with the trusty winter slaw, and everyone loved it!
It’s had lots of love on Instagram too, so I thought I’d share the recipe.
It’s such a quick and easy side dish to make up, and is an absolutely perfect accompanying side to everything from burgers to roast chicken!
This recipe makes up a lovely big bowl – ideal for larger guest numbers (we had enough left over for dinner and lunch the next day!) – but if you fancy making it for yourself too then it keeps well in the fridge for a couple of days due to the lemon juice.
- 1/2 red cabbage
- 1/2 white cabbage
- 500ml low fat greek yoghurt (if you’re being good!)
- 1/2-1 lemon (to taste)
- lots of fresh mint (to taste)
- Chop or use the food processor to shred cabbage.
- Stir in the greek yoghurt.
- Finely chop mint.
- Add to mixture and stir in. Taste and add more mint if you wish – we add around 5-6 sprigs of chopped mint.
- Squeeze lemon into slaw and stir. Taste and add more – it should taste fresh on the palate with a hint of lemon – the lemon should not overpower.
Not only is the winter slaw absolutely delicious, it also looks very pretty on your plate!
(Or save this recipe for later and Pin It!)