Healthy Greek Yogurt Coleslaw
This refreshing and nutrient-dense coleslaw offers a crisp, garden-fresh crunch without the heaviness of traditional mayonnaise-based salads. By using plain Greek yogurt as a creamy base, we pack this side dish with extra protein while maintaining a bright, tangy profile. The combination of shredded green cabbage, carrots, and a touch of honey creates an addictive balance of sweet and acidic flavors, making it the perfect accompaniment for outdoor summer barbecues or a light, healthy meal throughout the week.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings 1x
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups green cabbage, finely shredded
2 large carrots, grated or julienned
1/2 cup plain non-fat Greek yogurt
2 tbsp raw unfiltered apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp celery seed
Pinch of black pepper
Instructions
Rinse the cabbage head under cold water and pat dry.
Slice cabbage into quarters and discard the woody core before shredding into thin strips.
Peel and grate or julienne the carrots.
In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, and black pepper until smooth.
Combine the shredded cabbage and carrots in a large mixing bowl.
Pour the dressing over the vegetables and toss thoroughly until evenly coated.
Adjust seasoning by adding extra vinegar if desired before serving.
Notes
For the best texture, let the slaw sit in the refrigerator for 30 minutes before serving to allow the flavors to meld. If you prefer a vegan version, simply substitute the honey with maple syrup and use a plant-based unsweetened yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 7g
- Sodium: 55mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://itisrecipes.com/healthy-coleslaw-recipe/