Greek Yoghurt Coleslaw
This creamy Greek yoghurt coleslaw recipe is low carb, mayo free and takes only 15 minutes. It is made with keto-friendly Greek yoghurt instead of the usual mayonnaise and it tasted really good.
Recipe for Leftover Raw Coleslaw Mix:
I have been lazy lately. With many good food delivery promos, we have been ordering pizzas and sushi rolls on weekends. All I need to do is to make a big serving of salad to compensate for the lack of greens in our takeaway meals and I instantly feel less guilty about all that delicious junk food :P
COLESLAW BASE – SHREDDED CABBAGE & CARROT
As a short-cut, you can use a pre-packed coleslaw mix. The packet I bought contained 99% shredded white cabbage. But that’s okay. I use that as the base for the coleslaw and will be adding on my own red cabbage and carrot for colour.
This is Greek yoghurt. I always buy the mini tubs as shown above as they keep well in the fridge as long as they are sealed. I use them by the tub(s) in my recipe measurements (such as my overnight oat recipes) for convenience.
In a bowl, add 1 mini tub Greek yoghurt, apple cider vinegar, lemon juice, zero-calorie syrup or honey) and garlic salt.
Mix well until the dressing is smooth and well combined. Season to taste. For me, the coleslaw should be slightly sweet with a tinge of tangy.
MAKE THE COLESLAW
In a large bowl, add shredded cabbage and carrot.
Pour the coleslaw dressing over …
… and mix well until the coleslaw is well coated. For best results, refrigerate for a few hours until chilled before serving. Sitting in the fridge for a few hours before serving (up to overnight) makes the taste and consistency more coleslaw-like & delicious.