Healthy greek yogurt coleslaw recipe made with greek yogurt dressing, shredded cabbage, carrots, and cilantro! I would love to have this light coleslaw without mayo at any time of the day. Serve this Greek yogurt coleslaw with burgers, tacos, sandwiches, or grilled vegetables. Perfect for a potluck, picnic, or summer barbeque.
large mixing bowl
2cupsof green cabbage,shredded
2cupsof purple cabbage,shredded
1cupof carrots,thinly sliced
½cupnonfat plain Greek yogurt
salt to taste
1.5tspcrushed black pepper
In a large mixing bowl, whisk together greek yogurt, honey, salt, pepper, sriracha, olive oil, and vinegar.
Add the cabbage, carrots, and cilantro to the bowl.
Toss all the ingredients together. Taste & adjust the seasoning.
Cover with cling wrap & refrigerate for an hour. Taste best when served chill.
Thinly slice the cabbage & carrots. You can also add scallions to the coleslaw.
Buy pre-packed coleslaw ingredients. No need to cut or slice the vegetables.
You can cut all the veggies for meal prep and store them in an airtight container in the refrigerator. It stays good for a week. Whenever needed just make the yogurt dressing and toss the veggies with it.
Tastes best when served cold - After making the coleslaw, cover with a cling wrap & refrigerate for an hour. It tastes best when served chill. This also ensures that the vegetables get enough time to soak the flavors from the dressing.
Do not store the leftovers. It tastes best when prepared and consumed within 2 hours. More than that the yogurt dressing may thin out, the veggies will not stay crisp and don’t taste good.
Full recipe: https://theyummydelights.com/healthy-greek-yogurt-coleslaw-recipe/