Description
A tangy, creamy coleslaw dressing featuring Greek yogurt in place of mayonnaise. This vibrant dressing clings to cabbage seamlessly, adding bold flavor without extra fat. Perfect for salads, potato dishes, or grilled vegetables.
Ingredients
1 cup (240ml) Greek yogurt (full-fat or non-fat)
1/2 cup (120ml) mayonnaise (optional)
1/4 cup (60ml) white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (optional for color)
1 tablespoon sugar or honey
Instructions
Measure Greek yogurt into a mixing bowl and whisk until smooth.
Add mayonnaise (if using) and mix thoroughly.
Stir in salt, black pepper, and paprika (if using).
Pour in vinegar and sugar/honey. Whisk until fully combined.
Scrape down bowl sides to eliminate clumps.
Taste and adjust salt, sugar, or vinegar as needed.
Notes
Use non-dairy yogurt for vegan version
Maple syrup is a great vegan sweetener alternative
Store in airtight container in fridge for up to 5 days
Works with traditional cabbage, kale, or zucchini
- Prep Time: 10
- Category: Baking
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4th of recipe (2-3 tablespoons)
- Calories: 140
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg