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!

Scale

For the dressing:

1/3 cup SCD legal or Greek yogurt

1 Tbsp dijon mustard

1 Tbsp honey

1/2 Tbsp olive oil

1–2 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

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For the dressing:

Mix all dressing ingredients in a small bowl. (Start with 1 Tbsp Apple Cider Vinegar and taste. Add more if you like it extra zippy!)
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.
Store in the fridge for up to 3 days.

I actually prefer this coleslaw the day I make it. However, it will keep well in the fridge for 2-3 days.