Description
A refreshing and healthy Greek Yogurt Coleslaw made with shredded cabbage, carrots, and green onions, tossed in a creamy dressing of non-fat Greek yogurt, lemon juice, apple cider vinegar, honey, and Dijon mustard. This quick and easy recipe takes just 5 minutes to prepare and is perfect as a light side dish or a healthy snack.
Ingredients
Vegetables
- 1 (10-ounce) bag shredded cabbage (about 4 cups)
- 1 cup shredded carrots
- 1/2 cup thinly-sliced green onions
Dressing
- 2/3 cup non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (warmed)
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon celery salt
- Pinch of salt
- Freshly-cracked black pepper to taste
Instructions
- Mix the Vegetables: Combine the shredded cabbage, shredded carrots, and thinly-sliced green onions in a large bowl and toss well to distribute all ingredients evenly.
- Prepare the Dressing: In a separate bowl, whisk together the non-fat plain Greek yogurt, lemon juice, apple cider vinegar, warmed honey, Dijon mustard, celery salt, and a pinch of salt and freshly-cracked black pepper until the mixture is smooth and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine Dressing and Vegetables: Pour the prepared Greek yogurt dressing over the cabbage mixture and toss thoroughly until all vegetables are evenly coated with the dressing.
- Serve or Chill: Serve the coleslaw immediately for a fresh taste, or cover and refrigerate for up to 4 hours to allow flavors to meld and for a chilled dish.
Notes
- This coleslaw can be made ahead and kept refrigerated for up to 4 hours to enhance flavor.
- For a vegan alternative, substitute the Greek yogurt with a plant-based yogurt.
- Dijon mustard is optional but adds a nice tang to the dressing.
- Warming the honey helps it blend smoothly into the dressing.
- This recipe is naturally low in fat and calories, making it a healthy side dish.