The delicious crunch and fresh flavours of this colourful salad with yoghurt and chilli dressing make it a perfect side for any main meal.
Serves66
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2 long red chillies, coarsely chopped
20g shallots, peeled
3 garlic cloves, peeled
1 tbs vegetable oil
3/4 cup (185ml) white vinegar
1 cup (220g) caster sugar
200g Greek-style yoghurt
1/2 red onion, thinly sliced
200g red cabbage, finely shredded
200g green cabbage, finely shredded
1/2 cup coriander leaves
1/4 cup Thai basil leaves or basil leaves
1/4 cup Vietnamese mint leaves or mint leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chilli, shallots and garlic in a food processor and process until a smooth paste forms. Heat the oil in a small frying pan over medium heat. Add the chilli mixture and cook, stirring, for 1 min or until aromatic. Add the vinegar, sugar and 3/4 cup (185ml) water and stir until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 mins or until the mixture reduces by half and is thick enough to coat the back of a spoon. Set aside to cool completely.
Step 2
Combine the chilli mixture and yoghurt in a jug. Season.
Step 3
Place the onion, combined cabbage, coriander, basil and mint in a large bowl and toss to combine, adding enough of the dressing to coat. Transfer to a serving dish. Serve immediately with the remaining dressing.
Keep it fresh: To keep the slaw crisp, add the yoghurt and chilli dressing just before serving.
The delicious crunch and fresh flavours of this colourful salad with yoghurt and chilli dressing make it a perfect side for any main meal.
Method
Step 1
Place the chilli, shallots and garlic in a food processor and process until a smooth paste forms. Heat the oil in a small frying pan over medium heat. Add the chilli mixture and cook, stirring, for 1 min or until aromatic. Add the vinegar, sugar and 3/4 cup (185ml) water and stir until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 mins or until the mixture reduces by half and is thick enough to coat the back of a spoon. Set aside to cool completely.
Step 2
Combine the chilli mixture and yoghurt in a jug. Season.
Step 3
Place the onion, combined cabbage, coriander, basil and mint in a large bowl and toss to combine, adding enough of the dressing to coat. Transfer to a serving dish. Serve immediately with the remaining dressing.
Keep it fresh: To keep the slaw crisp, add the yoghurt and chilli dressing just before serving.
