Crunchy slaw with yoghurt and chilli dressing

The delicious crunch and fresh flavours of this colourful salad with yoghurt and chilli dressing make it a perfect side for any main meal.



Note: + cooling time



  • 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



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.


Combine the chilli mixture and yoghurt in a jug. Season.


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.



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.