Description
A crisp, nutrient-dense coleslaw that replaces heavy mayonnaise with a tangy, protein-rich Greek yogurt dressing. This vibrant side dish uses a blend of fresh red and green cabbage, apple cider vinegar, and a touch of honey for a perfectly balanced flavor. It is cholesterol-friendly, fiber-rich, and serves as an ideal accompaniment to almost any main course, offering a light and refreshing crunch that elevates any meal.
Ingredients
4 cups Green Cabbage, thinly shredded
2 cups Red Cabbage, thinly shredded
1/2 cup Greek Yogurt
2 tablespoons Apple Cider Vinegar
1 teaspoon Dijon Mustard
1 tablespoon Honey
Salt and pepper to taste
Instructions
Rinse cabbage heads under cold water and remove thick outer leaves.
Quarter the cabbage and slice into thin ribbons using a sharp knife or shredder.
Place the shredded cabbage into a large stainless steel bowl.
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 and toss thoroughly to combine until evenly coated.
Season with salt and pepper to taste and serve chilled.
Notes
For a softer crunch, use savoy cabbage instead of green cabbage. Substitute honey with maple syrup for a vegan option. Leftovers store well in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 15
- Category: Trends Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 6g
- Sodium: 45mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg