Description
- A fresh, crunchy coleslaw made with Greek yogurt and olive oil. Lighter than traditional versions, it’s perfect for healthy dinners and meal prep.
Ingredients
Scale
- 6 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- ½ cup Greek yogurt
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl, whisk together Greek yogurt, olive oil, vinegar, maple syrup, garlic, salt, and pepper until smooth.
- Place shredded cabbage and carrots in a large bowl.
- Pour dressing over vegetables and toss until evenly coated.
- Serve immediately or refrigerate up to 4 hours for deeper flavor.
Notes
- Make ahead tip: Store the dressing and shredded veggies separately until ready to serve.
- Use red wine vinegar or lemon juice for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 136
- Sugar: 7g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 2mg