A creamy coleslaw recipe that comes together in minutes. The perfect side dish for summer BBQs. Made with your choice of mayonnaise or healthier Greek yogurt.
- 1 green cabbage shredded (about 6 cups)
- 1 large or 2 small carrots grated
- 1 apple thinly sliced
- 2 teaspoons lemon juice
- 1 cup plain Greek yogurt or mayonnaise
- 2 ½ tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- 1/8 teaspoon pepper
Combine cabbage and carrot in a large bowl.
In a small bowl, toss the apple slices with the lemon juice. Set aside.
In another small bowl, whisk together the Greek yogurt or mayonnaise , honey, apple cider vinegar, Dijon, salt, and pepper until well combined. Pour the dressing over the cabbage and carrots and mix until the vegetables are evenly coated.
Drain the apple slices, add them to the coleslaw, and toss gently to mix.
Serve immediately or refrigerate. Coleslaw is best the first and second day.
Serving: 3/4 cup | Calories: 50kcal | Carbohydrates: 10g | Protein: 3g | Sodium: 81mg | Fiber: 2g | Sugar: 8g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com