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Creamy Cabbage and Apple Slaw
Crisp shredded cabbage, sweet grated apple, and crunchy carrots create a refreshing bite in this bright side dish. A tangy dressing of fat-free Greek yogurt, cider vinegar, and Dijon mustard coats the vegetables without weighing them down. The yogurt base keeps the slaw light while giving it a rich, creamy texture. You'll love piling it high on your favorite pulled pork sandwiches or serving it alongside grilled chicken.
Ingredients
- ½ Savoy or white cabbage, quartered, cored and shredded
- 1 apple, cored and grated
- 2 carrots, cut into matchsticks
- ½ red onion, finely sliced
- 100g pot fat-free Greek yogurt
- 2 tsp cider vinegar
- 2 tsp Dijon mustard
Instructions
- 1Combine the shredded cabbage, grated apple, carrot matchsticks, and sliced red onion in a large mixing bowl.
- 2Whisk the Greek yogurt, cider vinegar, and Dijon mustard together in a smaller bowl to create the dressing.
- 3Pour the yogurt dressing over the mixed vegetables and season with salt and pepper. Toss everything thoroughly so the acid in the dressing can begin softening the cabbage slightly.
Nutrition
2g
Protein
1g
Fat
8g
Carbs
7g
Sugar
0.3mg
Sodium
Notes
- Storage: Keep the slaw in an airtight container in the refrigerator for up to one day to maintain its crunch.
- Make ahead: You can shred the vegetables a day in advance, but don't add the dressing until you're ready to serve.
- Prep tip: Toss the grated apple with a splash of lemon juice if you're prepping ahead so it doesn't brown.