Description

Healthy Coleslaw with Greek Yogurt is a vibrant, refreshing salad featuring a crisp blend of green and red cabbage, carrots, and fresh parsley. The creamy dressing combines Greek yogurt, a hint of mayo, Dijon mustard, and honey for a tangy yet slightly sweet flavor. This nutritious and colorful side dish is perfect for picnics, BBQs, or a light, healthy addition to any meal.

Ingredients

4 cups green cabbage, shredded
1 cup red cabbage, shredded
2 carrots, grated
1/4 cup parsley, chopped
3/4 cup Greek yogurt
1/4 cup mayonnaise or vegan mayo
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon salt
Black pepper, to taste

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Instructions

Shred 4 cups green cabbage and 1 cup red cabbage using a knife, mandoline, or food processor.
Place shredded cabbage, grated carrots, and chopped parsley in a large bowl.
In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper.
Pour the prepared dressing over the vegetables and toss until thoroughly mixed and well coated.
Serve immediately or cover and chill in the refrigerator for up to 3-4 days.
If serving chilled, give the coleslaw a quick toss before serving to refresh texture.

Notes

Substitute vegan mayo for a dairy-free version or use light mayonnaise for reduced calories. You can swap honey with maple syrup or agave for a vegan-friendly option. Make ahead and refrigerate for up to 4 days, but toss before serving as moisture may accumulate. To avoid soggy slaw, keep dressing and veggies separate until just before serving. For extra crunch, add sliced bell peppers or seeds.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American