Preparation info

  • Difficulty


  • Makes


    small serves

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

It’s hard to imagine having a burger or any sort of sandwich for that matter without a side of this classic cabbage salad.


  • 550 g (1 lb 4 oz) cabbage, core and outer leaves removed
  • 100 g ( oz) carrot


  • 40 g ( oz) sugar
  • tablespoons white wine vinegar flavoured with tarragon
  • 60 g ( oz/¼ cup) mayonnaise
  • 60 g ( oz) yoghurt
  • 2 pinches salt and ½ pinch pepper


The Cabbage and Carrots

Shred the cabbage and carrot using a food processor, a knife or a handheld shredder or grater. I like it to be shredded as finely as possible. Whatever method you use, shred the cabbage and carrot to the same size.

The Dressing

Combine the dressing ingredients and mix with the cabbage and carrot. The dressing will at first be quite thick, then it will thin out as the vegetables release their juices. Let the coleslaw marinate for 12–24 hours in the refrigerator before serving.