Description
A healthy and creamy coleslaw made with Greek yogurt instead of traditional mayo, combining fresh shredded cabbage, carrots, and parsley with a tangy, lightly sweetened dressing. Perfect for BBQs, meal prep, or a refreshing side dish that is easy to make and packed with flavor.
Ingredients
Vegetables
- 5 cups cabbage (shredded – about 15 ounces; 4 cups green and 1 cup red cabbage)
- 2 carrots (grated with the large holes of a box grater)
- ¼ cup parsley (chopped)
Dressing
- ¾ cup Greek yogurt
- ¼ cup mayonnaise (or vegan mayo)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar (or more to taste)
- 1 tablespoon honey (or more to taste; can substitute sugar or maple syrup)
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Shred the Cabbage: Thinly slice 5 cups of cabbage using a knife, mandoline, or food processor until finely shredded and ready to mix.
- Add the Veggies: In a large bowl, combine the shredded cabbage, grated carrots, and chopped parsley to create the fresh vegetable base of the coleslaw.
- Make the Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
- Toss It All Together: Pour the prepared dressing over the vegetable mixture and toss thoroughly until all the veggies are evenly coated. Serve immediately or refrigerate for 3–4 days to let flavors meld.
Notes
- This coleslaw is versatile and can be customized by substituting mayonnaise with vegan mayo to make it dairy-free.
- If you prefer a sweeter dressing, adjust the amount of honey or use maple syrup as a natural alternative.
- For a tangier flavor, add more apple cider vinegar gradually according to taste.
- Chilling the coleslaw for a couple of hours enhances the flavor, but it can be served right away for a crunchier texture.
- Store leftover coleslaw in an airtight container in the refrigerator for up to 3–4 days.
