Coleslaw With Yogurt Dressing

A handful of almonds, a heap of rewards. This is a coleslaw with a dressing that makes a difference!

Serves: 3


(use organic ingredients where possible)


  • 1 cup coconut flesh
  • 2 tbsp olive oil
  • 3 tbsp mustard
  • 1 tsp lemon juice
  • ½ cup coconut water
  • 1 tbsp honey
  • ¼ cup almonds (soaked)
  • ½ tsp salt


  • ½ head red cabbage, shredded
  • ½ head green cabbage, shredded
  • 2 carrots, grated
  • 2 spring onions, sliced
  • ½ bunch parsley, chopped roughly
  • ¼ cup sunflower seeds
  • Salt and pepper


  1. Add coconut flesh, olive oil, mustard, lemon juice, coconut water, honey, almonds, and salt to a Vitamix/ blender and blend until well combined and smooth. 
  2. Set aside.
  3. Add the carrots and cabbages into your food processor, mix well; set aside.
  4. Prepare the spring onions and parsley.
  5. Mix them all in a bowl.
  6. Top this with your yogurt dressing and mix with your hands.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English