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Creamy Coleslaw with Yogurt Dressing: Enjoy Cabbage & Carrots!

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This creamy coleslaw combines crunchy cabbage and sweet carrots with a light yogurt dressing, making it a refreshing side dish perfect for summer gatherings. It’s easy to prepare and offers a healthy alternative to traditional coleslaw recipes.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded (about 1 small head)
  • 2 cups carrots, grated (about 2 medium carrots)
  • 1 cup red cabbage, finely shredded (about 1/2 small head)
  • 1/2 cup green onions, thinly sliced (about 4–5 green onions)
  • 1/4 cup fresh parsley, chopped (optional, for garnish)
  • 1 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (adjust to taste)
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil (optional, for added creaminess)

Instructions

  1. Begin by preparing the vegetables: finely shred the green and red cabbage and grate the carrots. This should take about 5 minutes. Make sure the pieces are uniform for a pleasant texture.
  2. Wash the green onions thoroughly and slice them into thin rings. This should not take longer than 2 minutes. They add extra freshness and flavor to the salad.
  3. For the dressing, take a large bowl and add the Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, garlic powder, onion powder, and salt and pepper. This should take about 5 minutes. Stir everything well until the mixture is creamy.
  4. Add the chopped vegetables (cabbage, carrots, green onions) to the dressing mixture. Mix everything thoroughly with a large spoon or tongs until the vegetables are evenly coated with the dressing. This should take 3-4 minutes.
  5. Taste the coleslaw and adjust the seasonings to your liking. If you want more sweetness, add a bit more honey. This takes only 1 minute. The flavors should be fresh and balanced.
  6. If desired, garnish the coleslaw with fresh parsley for an additional color and flavor accent. This takes about 1 minute.
  7. Let the coleslaw sit in the refrigerator for at least 15 minutes to allow the flavors to meld. This is important for achieving the best taste.

Nutrition

Keywords: A common mistake is not salting the vegetables after cutting, which can lead to a watery salad. Salt the vegetables lightly and let them rest briefly before adding the dressing. Experiment with ingredient ratios to suit your taste.

Find it online: https://cinnamonbelle.com/cremiger-coleslaw-mit-joghurt-dressing-kohl-karotte-geniesen/