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Greek Yoghurt Coleslaw
Coleslaw with Greek Yoghurt Recipe
This creamy low-carb Greek yoghurt coleslaw is the perfect salad for any mains, or you can enjoy them on its own as a light snack.
To make more servings, double up the recipe accordingly.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
Coleslaw
Notes: If you don’t want a mix of colours, just use 180g (3/4 cup) of shredded white or green cabbage. You can also use a pre-packed coleslaw mix (180g).
- 125g shredded white or green cabbage
- 35g shredded red cabbage
- 20g shredded carrot
(A) Greek Yoghurt Dressing
- 140g plain Greek yoghurt
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp zero-calorie syrup or honey to taste
- 1/2 tsp lemon juice
- pinch of garlic salt to taste
- black pepper to taste
Directions:
- Prepare shredded cabbage and carrot. You can use a cabbage peeler, a zig zag peeler for carrot), a mandolin or by knife.
- Prepare Greek yoghurt dressing by combining all the ingredients at (A) in a bowl. Stir through until the dressing is smooth & well combined.
- Make the coleslaw. Place shredded cabbage in a large bowl. Pour the dressing over the cabbage and stir until everything is well coated. For best results, refrigerate for a few hours (up to overnight) before serving.
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I love coleslaw and Greek yoghurt tastes so good with almost everything! Next time when I am having some junk food, I will have to add something healthy so I could enjoy more without feeling too guilty. LOL
When I made Greek yogurt coleslaw last time, only added yogurt and can’t recall if I tasted any “sweetness” in the dressing. Yours is much more nuanced with tangy and sweet.
Guess what? I hv been doing a lot of food delivery (self pick-up option) on weekends too. Depending on how lazy I am, sometimes I don’t bother to do extra veggie dish but when I do, also make sure it is super-simple and something that does not require turning on stove. :P