If you’re looking for a light, fresh side dish that goes perfectly with a barbecue, you’re in the right place! This apple and celery slaw has a fantastic balance of sweetness and sharpness that will complement many meals. This is perfect served with The Best Barbecued Pork Loin and takes just 15 minutes to make.
I may be in the minority, but I’m not a big fan of those really creamy coleslaws that are packed full of mayo. This slaw uses yoghurt instead, and it makes it taste and feel much lighter. You get freshness and crunch.
Apple, celery and carrot are a great match, but you could use any of your traditional coleslaw veggies in this slaw. See the ingredients section below for more ideas.
Ingredients, Substitutions and Variations
- Carrot, celery and apple – these are your slaw vegetables. You could also add some red or white cabbage (finely chopped) and some red onion.
- Greek yoghurt – this is the creamy base of your sauce.
- Honey, white wine vinegar, mustard, lemon juice – you get the perfect balance of flavours with these. You can omit the mustard, if you like.
- Chives – optional.
Top Tips
- Chop small Key to a good slaw is the size of your vegetables. Chop them small! You don’t want any big chunks. Grate if you can.
- Mix well Make sure that your dressing is completely combined before adding to your vegetables. As well as adding flavour, the dressing stops the vegetables from going brown.
- Make in advance You can store in the fridge for 48 hours. Stir well before using.
Apple and Celery Slaw (No Mayo)
The perfect side dish for barbecues, this apple and celery slaw uses yoghurt rather than mayo for a lighter, fresher taste.
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Ingredients
- 1 large carrot
- 2 apples
- 6 celery sticks
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon English mustard
- 3 tablespoons Greek yoghurt
- 1 tablespoon chopped chives
Instructions
- Grate the carrot and apples. Finely chop the celery. Add to a large bowl.
- In another smaller bowl, add the white wine vinegar and honey. Whisk until fully combined, then add the lemon juice, mustard and yoghurt. Whisk again. Season with salt and pepper.
- Add the yoghurt dressing and chives to the vegetables. Stir well to ensure that everything is fully combined.
