Description
This Healthy Greek Yogurt Coleslaw combines shredded Napa and red cabbage with vibrant carrots, tossed in a tangy and creamy dressing made from Greek yogurt, lemon juice, apple cider vinegar, and a hint of honey. It’s a refreshing, low-fat twist on classic coleslaw that's perfect for a light side dish or a healthy picnic addition, ready in just 10 minutes.
Ingredients
Vegetables
- 2 cups Napa cabbage (shredded)
- 2 cups red cabbage (shredded)
- 1 cup carrots (shredded)
Dressing
- ⅔ cup Greek yogurt
- 1 tsp water
- 1 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Prepare the dressing: In a mixing bowl, combine the Greek yogurt, water, apple cider vinegar, lemon juice, garlic powder, kosher salt, freshly ground black pepper, Dijon mustard, and honey. Whisk everything together thoroughly until the dressing is smooth and well blended.
- Mix the vegetables: In a large bowl, place the shredded Napa cabbage, shredded red cabbage, and shredded carrots. Toss them together to evenly distribute the vegetables.
- Combine and coat: Pour the prepared dressing over the mixed vegetables. Using tongs, toss and mix until all the cabbage and carrots are evenly coated with the creamy dressing.
Notes
- For best texture, shred the vegetables uniformly to ensure even coating and consistent bite.
- This coleslaw tastes best chilled, so refrigerate for 15-20 minutes before serving to allow the flavors to meld.
- Can be made a few hours in advance and stored covered in the refrigerator.
- To make this recipe vegan, substitute the Greek yogurt with non-dairy yogurt and use maple syrup instead of honey.
- Adjust salt and pepper according to taste preference.
