Name: No Mayo Coleslaw
Prep time: 10 min
Total time: 10 min
Cuisine: Summer
Ingredients: 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 ½ teaspoons honey; ½ cup plain Greek yogurt; ¼ teaspoon salt; ¼ teaspoon pepper; 4 cups shredded coleslaw mix (green and red cabbage and carrots); ½ cup sliced scallions (about 3 scallions)

Description

This no-mayo coleslaw is still creamy and delicious thanks to a protein-packed ingredient: Greek yogurt! Ready in less than 10 minutes, serve up this version at your next summer barbecue.

Ingredients

Scale

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons honey
½ cup plain Greek yogurt
¼ teaspoon salt
¼ teaspoon pepper
4 cups shredded coleslaw mix (green and red cabbage and carrots)
½ cup sliced scallions (about 3 scallions)

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Instructions

In small bowl, whisk together apple cider vinegar, Dijon mustard, honey, Greek yogurt, salt and pepper until combined.
In a large bowl, add coleslaw mix and scallions. Pour dressing over coleslaw mix and toss to evenly coat. Season with additional salt and pepper, to taste.

Notes

I prefer plain whole milk Greek yogurt in this recipe but you can use 2% if you prefer.
You can shred your own cabbage if you prefer – use 4 cups total.
This recipe originally called for cottage cheese. You can use 1/2 cup cottage cheese in place of Greek yogurt if you’d prefer!

Prep Time: 10 minutes
Category: Side Dish
Method: No Cook
Cuisine: Summer