Coriander Chilli Slaw

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Summertime needs slaw and this one’s utterly delicious and pretty as a picture. Perfect for barbeque season, serve it with cold cut meats, team it with Tequila, lime & chilli chicken or try it with bacon and sausage sandwiches for something a bit different for a weekend brunch. It also makes a delicious salad on its own, just keep in the fridge in an airtight container and you’ve got a flavourful, healthy side ready to go. You can use whatever veg you have, I like to have a base of red cabbage and carrots, but beyond that its up to you. The multi-prep grater and slicer makes this dish effortless and super-quick to assemble, and the dressing is tangy and sharp - perfectly refreshing.





  1. Use the Multi-Prep Compact 4 Piece Grater and Slicer to julienne the carrots, red cabbage, and green peppers, transferring to the largest Nest bowl as you go.
  2. In a small Nest bowl, mix the Greek yoghurt, mayonnaise, lime zest and juice and Tabasco (if using) together until smooth and season generously with sea and pepper. Add the dressing to the vegetables along with the coriander. Toss until just coated and top with a sprinkling of fresh sliced chilli.




Kathryn Bruton, JJ Recipe Editor

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).








2 medium carrots, peeled

1/2 red cabbage

2 green peppers, seeds removed

80g/1/3 cup full fat Greek yoghurt

2 tbsp mayonnaise

Zest and juice of 1 lime

1/2 tsp Tabasco (optional)

15g coriander, finely chopped

1 red chilli, finely sliced

Salt and pepper

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