Description
A tangy, probiotic-rich coleslaw using Greek yogurt, apple cider vinegar, and Dijon mustard. Light and refreshing, perfect for summer salads or grilled meat pairings.
Ingredients
Greek Yogurt (Full-fat), 1 cup
Cabbage (Green or red), 4 cups shredded
Garlic (Use jarred minced for speed), 2 cloves
Apple Cider Vinegar (Swap with white vinegar if needed), 2 tbsp
Dijon Mustard, 1 tsp
Carrots (Shredded manually or juicer), 1 large
Salt (Adjust to taste), 1 tsp
Black Pepper, to taste
Water (Dressing), 2 tbsp (optional)
Instructions
Toss shredded cabbage and grated carrots in large mixing bowl.
In separate bowl, whisk yogurt, apple cider vinegar, Dijon mustard, garlic, salt, and pepper until smooth. Add 2 tbsp water if needed for desired consistency.
Pour dressing over vegetable mixture. Stir until fully coated. Adjust with additional water (1-2 tbsp) if too thick.
Cover and refrigerate 15-30 minutes to soften cabbage and meld flavors.
Notes
Use room temperature yogurt for smooth dressing.
Shred cabbage uniformly for even texture.
Add 1/2 tsp turmeric for color height.
Test dressing on 1-2 cabbage pieces before full mixing.
Avoid overloading on vinegar—start with 1 tbsp and taste.
- Prep Time: 10
- Category: Baking
- Method: Cold preparation
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg