Ingredients
Scale
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 2 medium Granny Smith apples, shredded
- 2 medium carrots, shredded
- 1 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- Dried cranberries, to taste (unsweetened or lightly sweetened)
- Poppy seeds, optional (for garnish)
Instructions
- Finely shred about three cups of green cabbage and one cup of red cabbage using a sharp knife or a food processor. Toss them together in a large bowl until well mixed.
- Shred two medium-sized Granny Smith apples and two medium carrots into the same bowl with your cabbages. Gently fold everything together.
- In a separate small bowl, combine one cup of Greek yogurt, two tablespoons of apple cider vinegar, and two tablespoons of honey (or maple syrup). Whisk together until smooth and creamy.
- Pour your dressing over the cabbage mixture just before serving and fold in gently until all ingredients are coated evenly.
- Sprinkle with poppy seeds right before serving for added visual appeal and crunch. Serve immediately after garnishing to enjoy all that crispy goodness!
Notes
Store leftover coleslaw in airtight containers.
Serve chilled; no reheating necessary.
Pair with grilled chicken or fish.
For crunch, add nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg