Coleslaw
Servings: 6 people
- 4 cups (12 ounces) (360 grams) green cabbage
- 1 cup (3 ounces) (90 grams) red cabbage or more red cabbage
- 2 medium carrots
- ¼ cup parsley
Dressing
- ⅓ cup (80 grams) mayonnaise or vegan mayo
- ⅓ cup (80 grams) Greek yogurt or non-dairy yogurt
- 2 tablespoons (30 grams) apple cider vinegar
- 2 tablespoons (15 grams) mustard
- 1 tablespoon (13 grams) sugar or maple syrup
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- Shred 4 cups (12 ounces) green cabbage and 1 cup (3 ounces) red cabbage.You can do so with a sharp knife, mandoline slicer, or food processor with a slicing attachment.
- To a large bowl, add the cabbage, 2 medium carrots grated with the large holes of a box grater, and ¼ cup parsley (finely chopped).
- To make the coleslaw dressing, whisk together ⅓ cup mayonnaise, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons mustard, 1 tablespoon sugar, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Pour the coleslaw dressing over the cabbage mixture and toss until well combined.Serve this immediately for the best crunch, or make it ahead and refrigerate for up to 3 - 4 days.
