No-mayo Coleslaw
Recipe for no mayo coleslaw with crunchy cabbage and carrots that uses nutritious Greek yogurt instead of mayonnaise, transforms even an ardent fan of mayo into a lover of no mayo coleslaw.
Ingredients
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup grated carrot
- 1/4 cup grated purple carrot
for the dressing
- 1/2 cup plain Greek yogurt
- 1 garlic clove crushed
- 1 tsp Dijon mustard
- juice of 1/2 lemon
- salt and pepper to taste
Instructions
- For the dressing, place the yogurt, crushed garlic, mustard, lemon juice, salt and pepper in a small bowl and whisk until blended.
- Combine the cabbage shreds and grated carrots in a salad bowl and add the dressing.
- Mix well and refrigerate for at least 30 minutes to let the flavors blend and the vegetables soften.
- Your no-mayo coleslaw is ready to be eaten as a salad or side dish.
Notes
Home-made yogurt can also be used for this recipe. If the yogurt is not as thick and creamy as the store-bought one, scoop the yogurt onto a cheesecloth, tie it up with a string and hang it from the kitchen tap. Wait for the water to drain completely before using.