Creamy Coleslaw with Greek Yogurt
JojoM adapted from Nico & Louise
A fresh, crunchy, and tangy coleslaw made with shredded cabbage, carrots, and a creamy Greek yogurt dressing—perfect for BBQs, picnics, or as a side to burgers and sandwiches.
Creamy Coleslaw with Greek Yogurt
JojoM adapted from Nico & LouiseA fresh, crunchy, and tangy coleslaw made with shredded cabbage, carrots, and a creamy Greek yogurt dressing—perfect for BBQs, picnics, or as a side to burgers and sandwiches.
Chef's Tips
For a softer coleslaw, let it sit in the fridge for 30 minutes before serving.
Adjust the dressing sweetness by using maple syrup instead of sugar.
Tools Used
Knife
Mandoline Slicer
Food Processor
Mixing Bowl
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Ingredients
Coleslaw Base
Greek Yogurt Dressing
Instructions
Prepare Vegetables
- 1
Thinly slice green and red cabbage using a knife, mandoline slicer, or food processor.
- 2
Grate the carrots with the large holes of a box grater.
- 3
Finely chop the parsley and add it to the vegetables.
Make the Dressing
- 1
In a bowl, mix Greek yogurt, apple cider vinegar, mustard, sugar or maple syrup, salt, and black pepper until smooth.
Assemble the Coleslaw
- 1
Pour the dressing over the cabbage and carrots.
- 2
Toss well until evenly coated.
- 3
Serve immediately or chill for 30 minutes to allow flavors to meld.
