Description
A delicious creamy coleslaw that’s perfect for summer barbecues or as a side dish.
Ingredients
Scale
- 3 cups purple cabbage, shredded (~½ a head of cabbage)
- 1½ cups carrots, shredded (or matchstick carrots)
- ⅓ cup plain Greek yogurt
- 1 Tbsp mayonnaise
- ½ Tbsp apple cider vinegar
- ½ Tbsp honey
- 1 tsp Dijon mustard
- 1 Tbsp lime juice (½ a small lime)
- ½ tsp garlic powder (or 1 clove garlic, finely minced)
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
Instructions
- Shred cabbage and carrots and set them aside.
- In a large bowl, add the dressing ingredients and whisk well to combine.
- Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
- Hint: you can make the coleslaw dressing in a food processor or blender if you want! Just combine the dressing ingredients in your blender and blend until smooth.
Notes
- This coleslaw can be made ahead of time, but it’s best served fresh.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup