Recipe // Winter Slaw

winter slaw recipeBack 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.

winter slaw recipe


  • 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)

How to:

  1. Chop or use the food processor to shred cabbage.
  2. Stir in the greek yoghurt.
  3. Finely chop mint.
  4. Add to mixture and stir in. Taste and add more mint if you wish – we add around 5-6 sprigs of chopped mint.
  5. 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.
  6. Eat!

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!)

recipe winter slaw


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