Sandra Turkish coleslaw with honey yoghurt dressing is a chilled salad made with finely shredded cabbage, sautéed carrot, raisins and a creamy labneh, yoghurt and honey dressing with apple cider vinegar. Sweet, tangy, crunchy, and better the longer it sits.
The resting time is what makes this coleslaw work. Four to five hours in the fridge lets the dressing soften the cabbage just enough while the honey, vinegar and yoghurt settle into a balance you can’t get when it’s freshly made. If you eat it straight after mixing, the cabbage is still tough, the dressing sits on top, and the flavours feel separate. After a few hours, everything melds together and the whole bowl tastes like one thing instead of five.
I sauté the grated carrot lightly in olive oil before adding it to the cabbage. Raw carrot in coleslaw can taste sharp and earthy. A minute or two in a hot pan takes that raw edge off and brings out a mild sweetness that blends better with the honey dressing. It’s a small step but it changes the flavour of the whole salad.
Turkish Coleslaw with Honey Yoghurt Dressing Ingredients
For the Salad
- 1/2 large white cabbage, finely shredded
- 1 large carrot, coarsely grated
- 1 tbsp olive oil (for sautéing the carrot)
- 75g (3oz) raisins
For the Dressing
- 5-6 tbsp strained yoghurt
- 75g (3oz) labneh (half a standard tub)
- 1 tbsp yoghurt mayonnaise
- 1.5 tbsp apple cider vinegar
- 1-1.5 tbsp honey
- Salt, to taste
How To Make Turkish Coleslaw with Honey Yoghurt Dressing
- Prepare the cabbage: Shred the cabbage as finely as you can with a sharp knife. Put it in a large bowl.
- Sauté the carrot: Heat the olive oil in a frying pan over medium heat. Add the grated carrot and cook for 1-2 minutes, stirring often, until just softened but not browned. Add to the cabbage.
- Soak the raisins: Put the raisins in a small bowl and pour boiling water over them. Leave for 5 minutes to plump up, then drain well. Add to the bowl with the cabbage and carrot.
- Make the dressing: In a separate bowl, mix the strained yoghurt, labneh, yoghurt mayonnaise, apple cider vinegar, honey and salt until smooth and well combined. The dressing should taste slightly sweet with a tangy edge.
- Combine and rest: Pour the dressing over the salad and mix thoroughly with your hands, making sure every strand of cabbage is coated. Cover and refrigerate for at least 4-5 hours before serving. The longer it rests, the better it tastes.
Recipe Tips
Shred the cabbage as finely as possible. Thick pieces don’t absorb the dressing well and stay tough even after hours of resting. The thinner the shreds, the softer and more flavourful the coleslaw becomes.
Mix with your hands, not a spoon. Your hands can work the dressing into the cabbage more evenly than any utensil. Squeeze and toss the cabbage gently so every shred gets coated, especially near the bottom of the bowl.
Taste the dressing before adding it. The balance between honey and vinegar should lean slightly sweet. If it’s too sharp, add a little more honey. If it’s too sweet, another splash of vinegar corrects it. Adjust before it goes onto the cabbage.
Let it rest as long as you can. Four hours is the minimum. Overnight is even better. The cabbage softens, the raisins plump further, and the honey and vinegar fuse into a dressing that tastes completely different from when you first mixed it.
What To Serve With Turkish Coleslaw
This sits well alongside grilled chicken, kebabs, or anything off the barbecue. The sweet, tangy dressing cuts through rich, smoky meats.
It also works inside a burger or wrap as a slaw layer. The honey dressing and plump raisins give it a sweetness that pairs well with spiced or fried fillings.
How To Store Turkish Coleslaw
Fridge
Store in a sealed container in the fridge for up to 3 days. The cabbage continues to soften as it sits. It’s at its best on day two when the flavours have fully settled.
Reheat
Not applicable. This is a cold salad.
Freeze
Do not freeze. The cabbage and yoghurt dressing both break down when thawed. The raisins go mushy and the texture is lost completely.
Turkish Coleslaw with Honey Yoghurt Dressing Nutrition Facts
Per serving (1 of 6): Calories: 135kcal, Protein: 4g, Fat: 5g, Carbohydrates: 19g, Sugar: 14g, Sodium: 290mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, regular mayonnaise works. The dressing will be slightly richer and less tangy. Reduce the amount to 2 tsp if using full-fat mayo, as it’s heavier than yoghurt mayo.
It hasn’t rested long enough. The flavours need 4-5 hours minimum to develop. Also check the salt and honey balance. Under-seasoned dressing stays flat no matter how long you wait.
Yes, red cabbage adds colour and a slightly peppery flavour. It’s firmer than white so it benefits from an extra hour of resting. The dressing may turn a pinkish colour from the cabbage, which is normal.
Turkish Coleslaw with Honey Yoghurt Dressing Recipe
Description
Finely shredded cabbage with sautéed carrot and plumped raisins, dressed in a creamy labneh, yoghurt and honey dressing with apple cider vinegar, chilled until the flavours meld together.
Ingredients
For the Salad:
For the Dressing:
Instructions
- Shred cabbage finely with a sharp knife, place in a large bowl.
- Grate carrot, sauté in olive oil for 1-2 minutes until just softened, add to the cabbage.
- Soak raisins in boiling water for 5 minutes, drain well and add to the bowl.
- Mix yoghurt, labneh, mayo, vinegar, honey and salt until smooth, pour over the salad and mix thoroughly with your hands.
- Cover and refrigerate at least 4-5 hours before serving, overnight is even better.
