Description
This nutrient-dense coleslaw offers a refreshing and crunchy alternative to traditional mayonnaise-heavy salads. By utilizing a creamy Greek yogurt base brightened with tangy apple cider vinegar, this dish delivers high protein content and vibrant flavor. It is the perfect garden-fresh side for grilled proteins, sandwiches, or outdoor picnics. The cabbage and carrot combination stays crisp due to a smart salting technique, making it a reliable, healthy staple for any meal preparation routine.
Ingredients
4 cups green cabbage, shredded
1 cup carrots, shredded
1/2 cup plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Instructions
Slice the cabbage into very thin ribbons using a sharp knife or mandoline.
Shred the carrots using the coarse side of a box grater.
Combine the shredded cabbage and carrots in a large mixing bowl; lightly salt them and let sit for 5 minutes then drain excess moisture.
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth.
Pour the dressing over the cabbage mixture and toss thoroughly to coat.
Season with additional salt and black pepper to taste before serving.
Notes
For best texture, serve immediately or allow the flavors to meld in the refrigerator for 30 minutes. This slaw stores well in an airtight container for up to 3 days. Use non-fat Greek yogurt for a lighter option or 2% for extra creaminess.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 65
- Sugar: 5g
- Sodium: 85mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg