Description
A nutrient-dense, refreshing alternative to traditional mayonnaise-heavy coleslaws. This crisp side dish features freshly shredded green cabbage and carrots tossed in a vibrant, creamy dressing made from Greek yogurt, apple cider vinegar, and a hint of Dijon mustard. Perfectly balanced with a subtle sweetness, it provides a crunchy, light profile that complements any main course. It is an excellent choice for a healthy meal prep or outdoor gathering, ensuring you get all the classic slaw texture without the excessive calories or unhealthy fats.
Ingredients
4 cups green cabbage, thinly shredded
1 cup carrots, grated
0.5 cup plain non-fat Greek yogurt
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp honey
0.5 tsp celery seed
Kosher salt to taste
Black pepper to taste
Instructions
Slice the cabbage into thin ribbons using a sharp knife or mandoline
Grate the fresh carrots until you have one cup of packed shreds
Combine the shredded cabbage and carrots in a large stainless steel mixing bowl
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, mustard, honey, and celery seed
Season the dressing with salt and black pepper to taste
Pour the dressing over the vegetable mixture and toss well to coat evenly
For maximum crunch, let the cabbage sit with a pinch of salt for 10 minutes then squeeze out excess moisture before tossing with the dressing
Notes
For an even crunchier result, sprinkle a little sea salt over the shredded cabbage and let it sit for 10 minutes, then drain any excess liquid before adding the dressing. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: approx. 1 cup
- Calories: 65
- Sugar: 6g
- Sodium: 45mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg