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Use the whey

Crunchy Kefir-Whey Cabbage Slaw

The clear whey left from straining kefir becomes part of a sharp mustard dressing for crunchy cabbage and carrot. It is a useful, delicious destination for a by-product that is often poured away.

Time15 minutes, plus 30 minutes chilling
Makes4 generous servings
Shredded green cabbage and carrot lightly coated in a clear mustard-whey dressing.
Massage briefly, then chill so the cabbage softens a little but keeps its crunch.

Make it

Method

  1. Whisk whey, vinegar, olive oil, honey, mustard, salt, caraway, and pepper in a large bowl.
  2. Add cabbage and carrot and toss thoroughly.
  3. Massage for 1 minute, just until the cabbage bends while keeping its crunch.
  4. Cover and refrigerate for 30 minutes. Toss again before serving.

A tangy dressing without a creamy base

Whey adds cultured acidity without making the dressing creamy. Vinegar and mustard keep the flavor bold enough for a large bowl of raw cabbage.

Store it

Keep refrigerated and use within 2 days.

Add fruit, seeds or herbs

Add sliced apple, toasted sunflower seeds, or a handful of chopped herbs.

If the slaw needs more flavour

If the slaw tastes flat, add mustard or vinegar a teaspoon at a time, not more whey.

Keep exploring

Where the whey comes from

When you strain kefir into a spread, keep some of the liquid cold for this slaw. Whey still contains milk components; it is not a dairy-free dressing.

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