Description
A lighter, probiotic-rich coleslaw with a tangy yogurt dressing. Crisp cabbage macerates in apple cider vinegar while fresh herbs brighten the homemade vinaigrette. Ideal for a vegan or vegetarian summer side.
Ingredients
Green cabbage, 1 head (outer leaves removed)
Olive oil, 1 tbsp (substitute avocado oil)
Salt, 1 tsp (for osmosis)
Plain yogurt, 1 cup (full-fat preferred)
Apple cider vinegar, 1 tbsp
Sugar, 1 tsp (adjust to taste)
Instructions
Shred cabbage: Discard outer leaves and thinly slice inner cabbage into 1/8-inch strips.
Macérate cabbage: Toss with oil and salt in a bowl. Let sit 10 minutes.
Make yogurt dressing: Blend yogurt, apple cider vinegar, sugar, and 1 tsp water until silky. Adjust salt/sugar.
Combine salad: Pat cabbage dry, toss with dressing. Chill 30 minutes before serving.
Notes
Chill dressing first to prevent sogginess
Use 1 tsp salt minimum for cabbage maceration
Add green onions or dill/cilantro for extra flavor
Pat cabbage gently, retaining slight moisture for crunch
Full-fat yogurt ensures creamy texture
- Prep Time: 15
- Category: Baking
- Method: Make Ahead
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg