Description
A tangy, pork-free coleslaw made with Greek yogurt, honey, and crisp cabbage. Perfect for summer BBQs, this recipe balances sweetness, acidity, and crunch for a vibrant side dish.
Ingredients
Greek Yogurt (full-fat) 1 cup
Honey 2 tablespoons
Cabbage (green) 4 cups, grated
Carrots 1 cup, grated
Apple Cider Vinegar 2 tablespoons
Lemon Juice 1 tablespoon
Dijon Mustard 1 teaspoon, optional
Sea Salt 1 teaspoon
Black Pepper 1/2 teaspoon
Instructions
Shred green cabbage using a box grater or food processor. Transfer to a large bowl.
Grate carrots and add directly to cabbage. Toss gently to combine.
In a separate bowl, whisk Greek yogurt until smooth. Add honey, apple cider vinegar, lemon juice, and Dijon mustard. Mix until fully combined.
Season dressing with sea salt and black pepper. Pour over cabbage-carrot mixture.
Transfer to a serving bowl. Chill in refrigerator for 30 minutes before serving.
Notes
Use shredded bagged cabbage for convenience
Swap apple cider vinegar with white vinegar if needed
Adjust dressing consistency with a splash of water if desired
Serve at room temperature for best texture
- Prep Time: 15
- Cook Time: 5
- Category: Baking
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 8g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg