Greek Yogurt Coleslaw
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.8 out of 5 stars
(22)
Ingredients
4 servings
- 1 (10-ounce) bag shredded cabbage (about 4 cups)*
- 1 cup shredded carrots
- 1/2 cup thinly-sliced green onions
- 2/3 cups 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 tsp celery salt
- pinch of salt and freshly-cracked black pepper
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Preparation
Step 1
Combine the cabbage, carrot and green onions in a large bow, and toss to combine.
Step 2
In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed.
Step 3
Pour the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined.
Step 4
Serve immediately, or cover and refrigerate for up to 4 hours.
Step 5
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