Coleslaw Recipe
This creamy coleslaw is crisp, colorful, and tossed in a tangy and slightly sweet homemade dressing. It's an easy make-ahead side dish that's perfect for BBQs, picnics, and weeknight dinners.
Servings: 6 servings
Ingredients
- 1/2 cup plain greek yogurt whole milk yogurt is best
- 1/4 cup mayonnaise
- 1 1/2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon celery seeds optional
- 1/2 teaspoon fine kosher salt
- Black pepper to taste
- 6 cups shredded cabbage I use 4 cups green cabbage and 2 cups red cabbage
- 1 large carrot shredded
Instructions
- In a mixing bowl whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, dijon, celery seed, salt and pepper until smooth.
- Add the shredded cabbage and carrots to a large serving bowl.
- Pour the dressing in with the cabbage and carrots and toss until coated in the dressing. Taste for seasoning. Cover and refrigerate for at least 30 minutes before serving so the cabbage can soften and the flavors can develop.
Notes
Storage - Store the leftover coleslaw in an airtight container for up to 4 days. Stir before serving. The cabbage tastes best days 1-2. After that the cabbage loses a lot of it's crunch.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 298mg | Potassium: 186mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1775IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 1mg