Description
A creamy, tangy coleslaw made with shredded cabbage and carrot tossed in a smooth, slightly sweet mayonnaise‑yogurt dressing.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- ½ cup plain low‑fat yogurt
- ¼ cup mayonnaise
- ¼ cup honey (or sugar, to taste)
- 2 tablespoons apple cider vinegar (or lemon juice)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: 2 tablespoons dried cranberries or 2 tablespoons green onions, chopped
Instructions
- In a small bowl, whisk together the yogurt, mayonnaise, honey, apple cider vinegar, salt, and pepper until smooth.
- In a large bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, and optional ingredients (cranberries or green onions) and toss lightly.
- Just before serving, pour the dressing over the cabbage mixture and toss until everything is coated.
- Chill for at least 30 minutes (or up to 1–2 hours) to allow flavors to meld, then serve cold.
Notes
- You can adjust the sweetness and tang by varying the honey/sugar and vinegar.
- If you don’t have yogurt, you can use all mayonnaise (but reduce quantity) or sour cream substitute.
- For extra crunch, add a bit of diced celery or bell pepper.
- Do not dress the slaw too far in advance — the cabbage will release water and become soggy over time.
Nutrition
- Serving Size: ½ cup
- Calories: ≈ 128
- Sugar: ≈ 21 g
- Sodium: ≈ 179 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: —
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 4 mg
