Classic Creamy Coleslaw

Ingredients

• 1/2 head green cabbage (about 1.5 lbs), core removed
• 2 large carrots, peeled
• 1/4 red onion, very finely sliced
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cut the cabbage half in half again lengthwise through the core, then slice out and discard the tough triangular core from each quarter.
2. Lay each cabbage quarter cut-side down and slice crosswise as thinly as possible into fine shreds, using a claw grip with your fingertips tucked in to keep them safe from the blade.
3. Place the shredded cabbage in a large bowl.
4. Grate the peeled carrots on the large holes of a box grater directly into the bowl with the cabbage.
5. Peel and thinly slice the red onion, then add it to the bowl.
6. In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until completely smooth with no streaks.
7. Continue whisking for another 30 seconds until the dressing looks uniformly creamy and slightly thickened, which means it has fully emulsified.
8. Pour the dressing over the cabbage mixture.
9. Using two large spoons or clean hands, toss and massage the slaw thoroughly for about a minute until every shred of cabbage is coated and starting to soften slightly.
10. Cover the bowl and refrigerate for at least 30 minutes, and up to overnight, to let the cabbage soften and absorb the dressing.
11. Give the slaw one more good toss before serving, since the dressing tends to settle at the bottom.

Tips

Why You'll Love This

• Half the mayonnaise swapped for Greek yogurt for extra protein and less fat
• Stays crisp and holds up well for a day or two in the fridge
• Only needs a cutting board and one bowl

Nutrition

Nutrition values are estimated per serving based on the ingredients used.