This salad consists of cabbage, lettuce, carrot, red capsicum, onion, herbs and yoghurt. Coleslaw is a great accompaniment to barbecued meats and roast chicken, although any cold meat would also go well.  I like to use cold silverside or turkey.

Serves 4-6 as a side dish


2 ½ cups finely shredded cabbage

2 cups lettuce sliced

2 medium carrots peeled and grated

1 medium red capsicum, thinly sliced

1 medium onion

½ cup green shallot finely chopped

Black pepper, oregano, parsley

1 ½ cups Natural Yoghurt

Mild mustard to serve

1 boiled egg, ½ tomato to garnish (optional)


Combine all vegetables together in a large bowl. Add herbs if desired.

Cover the bowl with plastic wrap and store in the refrigerator and dress the salad with the yoghurt just before serving. Mix well.


Tip:  I serve this with any cold meat but particularly like the flavour of tender

cooked silverside as this meat gives a nice salty tang without added table salt.


Bon Appetit