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Best Healthy Coleslaw Ever

A fresh, tangy, and colorful side dish made with shredded cabbage and carrots, all coated in a creamy yogurt dressing that’s bursting with flavor.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage, finely shredded
  • 1 small head purple cabbage, finely shredded
  • 2 large carrots, grated
Dressing
  • 1/2 cup plain Greek yogurt
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • to taste salt
  • to taste pepper
Garnishes (optional)
  • to taste chopped fresh herbs (like parsley or dill) for garnishing

Method
 

Preparation
  1. Finely shred the green and purple cabbage using a sharp knife or food processor.
  2. Grate the carrots using a box grater or food processor.
Mix the Dressing
  1. In a large mixing bowl, combine the plain Greek yogurt, apple cider vinegar, honey (or maple syrup), salt, and pepper. Whisk until smooth.
Combine It All
  1. Add the shredded cabbage and grated carrots to the bowl with the dressing. Toss until evenly coated.
Taste & Adjust
  1. Taste the coleslaw and adjust sweetness or tang by adding more honey/maple syrup or apple cider vinegar, if preferred.
Let it Chill
  1. Cover the bowl with plastic wrap and let the coleslaw chill in the refrigerator for at least 30 minutes.
Serve
  1. Serve the coleslaw garnished with fresh herbs, if desired.

Notes

For best results, make the coleslaw a few hours ahead. Store in an airtight container in the refrigerator for up to 3-4 days. The texture may soften over time. Do not reheat, just stir before serving.