Homemade Greek Yogurt Coleslaw
- Yield 4
- Prep 5 minutes
- Total 5 minutes
Homemade Greek Yogurt Coleslaw is a salad recipe on Avoteb. The yield on the card is 4. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 (10-ounce) bag shredded cabbage (about 4 cups)*
- 1 cup shredded carrots
- 1/2 cup thinly-sliced green onions
- 2/3 cups non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey, warmed
- 1 teaspoon Dijon mustard (optional)
- 1/4 tsp celery salt
- pinch of salt and freshly-cracked black pepper
Method
Mix the cabbage, carrot and green onions in a large bow, and toss to combine.
In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed.
Tip the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined.
Plate while it is hot, or cover and refrigerate for up to 4 hours.
