Greek Yogurt Coleslaw
Ingredients
The salad
-
1
bag (10-ounce)
shredded cabbage
-
1
cup
shredded carrots
-
½
cup
thinly-sliced green onions
The dressing
-
⅔
cup
non-fat plain Greek yogurt
-
1
tablespoon
lemon juice
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
honey, warmed
-
1
teaspoon
Dijon mustard (optional)
-
¼
teaspoon
celery salt
-
1
pinch
salt
-
1
pinch
freshly-cracked black pepper
Instructions
- Combine the cabbage, carrots, and green onions in a large bowl and toss to mix.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, celery salt, and a pinch of salt and pepper until well combined.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Serve immediately or cover and refrigerate for up to 4 hours.
Nutrition Facts (estimated)
Servings
4-6
Calories
150
Total fat
3g
Total carbohydrates
28g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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