Young cabbage coleslaw: A refreshing twist on a classic dish
As soon as young cabbage appears at the market stalls, I know it's time to refresh a classic dish. Instead of making the heavy version of coleslaw familiar from milk bars, I opt for something lighter and more seasonal. Young cabbage coleslaw is my new favorite discovery: it's crunchy, juicy, and full of freshness. With its iconic taste and a more delicate structure, it tastes even better when incorporating young vegetables. It's perfect for grilling, dinner, and sandwiches.
There's no other coleslaw as versatile as its classic counterpart. It features prominently at barbecues, fast-food joints, family dinners, and burger places. The traditional version, featuring white cabbage, carrots, and mayonnaise, is familiar to almost everyone—a simple combination that has delighted taste buds for years. Coleslaw is crunchy, slightly sweet, and creamy, pairing well with just about anything—from cutlets to roasted potatoes. It's no wonder it's earned the title of a royal dish.
Recipe for young cabbage coleslaw
Light, creamy, and crunchy coleslaw with young cabbage makes the perfect side dish for grilled meals, dinner, or burgers.
Ingredients:
- 1/2 head of young cabbage
- 1 large carrot
- 1 small red onion
- 3 tablespoons mayonnaise
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
Preparation:
- Finely chop the cabbage and lightly season it with salt. Let it sit for 10 minutes to soften, then squeeze out any excess water.
- Grate the carrot using a coarse grater, and slice the onion into thin strips.
- In a bowl, combine mayonnaise, yogurt, lemon juice, sugar, salt, and pepper. Mix well to create a sauce.
- Add the vegetables to the sauce and mix thoroughly.
- Refrigerate the coleslaw for at least 30 minutes to allow the flavors to blend.
Why is young cabbage a perfect choice?
Young cabbage has delicate, light green leaves that are much thinner and juicier compared to mature, dense winter cabbage. It doesn’t require intensive chopping or long cooking—it's soft, crunchy, and almost ready to eat as is. It also has a subtle, slightly sweet taste that pairs well with yogurt, mayonnaise, and lemon in coleslaws.
This vegetable is also a true powerhouse of vitamins, especially rich in vitamins C, K, folic acid, and fiber. It supports immunity, possesses anti-inflammatory properties, and aids in regulating digestion. It's low in calories, making it ideal for a light, cleansing, or weight-loss diet. Thanks to its mild flavor, it's easier to get children and those who typically avoid traditional cabbage to enjoy it. That's precisely why coleslaw with young cabbage tastes better—it's fresh, light, and full of seasonal vitality.
