Creamy, Crunchy Summer Coleslaw


Just when you want something fresh, summery, indulgently creamy yet super healthy, this beautiful coleslaw leaps to the rescue.

With so many delights growing in the garden and at the market right now, you can really adapt this recipe to add your favourite veggies or more of anything you have a glut of in the garden (ahhem courgettes). Cucumber works well here in addition or instead of courgette.

It is perfect for having by itself with roast chicken and pesto as I’ve done here, or topped with toasted nuts and seeds for lunch, or with a burger from the bbq. Its versatile and is packed with vitamins, fibre, gut loving probiotics and anti inflammatory turmeric. Yes, it does it all!

Ingredients (makes around 4 portions) 

1 large courgette 

2 large carrots 

2 medium raw beetroot, peeled 

1/4 small red cabbage, shredded

6 radishes chopped into matchsticks

1 handful of goji berries

For the Dressing:

2 heaped tablespoons live yogurt (I use Coyo natural coconut yogurt but you can also use natural greek yogurt) 

Juice of 1 lime 

1 tsp harissa powder   #affiliate

1/2 tsp turmeric powder 

1 tsp runny raw honey 

Salt and pepper 

Handful of fresh mint, finely chopped

The best way to deal with the veg is to spiralize it. Sadly, my spiralizer, while brilliant for thin courgettes is not up to dealing with any other types of veg. I must invest in a new one, and if I were going to get one, I’d go for something like this Mueller Spiral pro, which will shred all types of veg in a pleasing spaghetti shape; much more useful!

Back to the recipe…

Spiralize or grate the courgette, carrots and beets and place in a large bowl with the radishes, cabbage and goji berries, then toss together until they are well mixed. (So pretty).

coleslaw veg

In a separate smaller bowl, combine all the ingredients for the dressing and add salt & pepper to taste.

Add the dressing to the veg and mix well until all the veg is coated in the cream.

Serve right away or store in the fridge for a couple of days. The slaw will be delicious next day with some salmon or a handful of fresh herbs. Just be sure to mix the salad again before serving.

A real plate of rainbow food.