Ingredients
For the Salad:
3 cups white cabbage, thinly shredded
1 cup shredded carrots
1 medium onion, thinly sliced
For the Dressing:
2/3 cup Greek yogurt (or avocado oil mayo for a substitute)
2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and black pepper, to taste
Optional: 1 tablespoon honey or agave syrup
Instructions
- Prep the Vegetables:
Place shredded cabbage, shredded carrots, and sliced onion into a large salad bowl. - Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, minced garlic, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. - Combine:
Pour the dressing over the vegetables and toss thoroughly to coat all the ingredients evenly. - Chill Before Serving:
Refrigerate for at least 1 hour to allow flavors to blend and cabbage to soften slightly. - Optional Sweetness:
Stir in honey or agave syrup if you prefer a touch of sweetness to balance the tanginess.
Notes
- Yogurt Options: Full-fat or 2% Greek yogurt gives the creamiest texture. Plain yogurt works too. For a vegan version, use dairy-free yogurt.
- Cabbage: White cabbage is preferred for this recipe, but you can mix in some purple cabbage for color.
- Fresh Garlic: Always use fresh garlic cloves instead of garlic powder for the best flavor.
- Slice Thinly: Thinly sliced cabbage, carrots, and onions allow the dressing to coat well and give a classic coleslaw texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze.
- Serving Size: About 1 cup per serving.
- Prep Time: 20 min