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Greek Yogurt Cabbage Slaw (Creamy and Healthy) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 42 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Greek
  • Diet: Low Fat

Description

This Greek Yogurt Cabbage Slaw is a creamy, healthy, and vibrant side dish that combines thinly sliced red cabbage and grated carrots with a tangy yogurt-based dressing. Perfectly balanced with apple cider vinegar, Dijon mustard, and a hint of honey, this slaw offers a refreshing crunch and delightful flavor with minimal prep time.

Ingredients

Vegetables

  • 5 cups red cabbage (thinly sliced - about 15 ounces)
  • 2 carrots (grated)
  • 1 handful fresh parsley (chopped)

Dressing

  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (or maple syrup)
  • ¾ teaspoon salt (or to taste)
  • Black pepper (to taste)

Instructions

  1. Shred the Cabbage: Thinly slice 5 cups red cabbage using a knife, mandoline, or food processor until it’s finely shredded and crisp.
  2. Add the Veggies: In a large bowl, combine the shredded cabbage, grated carrots, and chopped fresh parsley. Mix well to distribute evenly.
  3. Make the Dressing: In a smaller bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture becomes smooth and creamy.
  4. Combine and Serve: Pour the dressing over the vegetable mixture and toss until everything is well coated. Taste and adjust seasoning if needed. Serve immediately for a crunchy texture or chill in the refrigerator for 30 minutes to enhance the flavors. This slaw can be stored in the fridge for up to 3 to 4 days.

Notes

  • Use a mandoline or food processor to speed up the shredding process and ensure even slices.
  • Maple syrup can be used instead of honey for a vegan-friendly option, though this recipe isn't fully vegan due to mayonnaise and yogurt.
  • For a vegan adaptation, substitute Greek yogurt and mayonnaise with plant-based alternatives.
  • Chilling the slaw for 30 minutes before serving helps meld flavors and soften the cabbage slightly.
  • This slaw keeps well refrigerated for 3 to 4 days, making it a great make-ahead side dish.
  • Adjust salt and pepper according to your taste preferences.

Find it online: https://ivysrecipes.com/greek-yogurt-cabbage-slaw-creamy-and-healthy-recipe/