In my opinion, a creamy, crunchy coleslaw is as close to a perfect side dish as it gets. It pairs well with so many dishes: grilled or baked chicken, pulled pork, salmon, mahi or really any fish, on top of shrimp tacos, or my favorite, straight out of the bowl as I pass by the fridge. Coleslaw has everything going for it!
It has a crunchy texture.
It is tossed in a tangy, creamy dressing.
It is sweet, tart and healthy all at the same time.
It lasts in the fridge for days.
I have been making coleslaw in two ways for years: either tossed with a homemade mayonnaise dressing or an apple cider vinegar-based dressing. However, I recently saw Jaime Oliver make a slaw and he used yogurt as the dressing base. I will admit, I usually find that subbing yogurt for mayonnaise leaves me wanting. But I was intrigued. So I got to work testing variations of a creamy, yet mayo-free slaw. And wow, to my amazement I had great success! Dare I say, this coleslaw might be my favorite!
This recipe can absolutely be made to your liking. I used red cabbage, but green would work just as well. I added some red onion, but it certainly isn’t necessary. I do think shredded apples and carrots are what make this salad extra special (and of course rainbow-like). But if you don’t have any in the fridge, no problem!
This colorful creamy slaw is made even lighter by subbing yogurt for mayo in the dressing. It’s sweet, tangy, crunchy and a total crowd pleaser!
Ingredients
Scale
For the dressing:
1/3 cup SCD legal or Greek yogurt
1 Tbsp dijon mustard
1 Tbsp honey
1/2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 tsp salt + more to taste
1/8 black pepper
For the slaw:
1/2 medium head cabbage (red or green)- shredded
1 large carrot- shredded
1 apple (I like a tart, sweet apple like fuji or honeycrisp)
1/4 of a medium sized red onion- sliced very thinly
1/4 cup fresh parsley
Instructions
For the dressing:
Mix all dressing ingredients in a small bowl.
Set aside.
For the slaw:
Shred the cabbage, carrot, apple and onion using a food processor or a box grater. (I like to shred the apple first and toss it in a squeeze of lemon juice to keep it from turning too brown.)
Rough chop the parsley
Toss all of the ingredients in a large bowl along with the dressing.
Love adding the adding the apple and carrot for extra color and texture!!
★★★★★