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GREEK YOGURT COLESLAW
Prep Time : 5 minutes
Servings : 4-6
Ingredients
280g shredded cabbage (about 4 cups)
1 cup shredded carrots
½ cup thinly-sliced green onions
⅔ cups Athina 0% Fat Greek yogurt
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
2 tablespoons honey, warmed
1 teaspoon Dijon mustard (optional)
¼ tsp celery salt
pinch of salt and freshly-cracked black pepper
Method
- Combine the cabbage, carrot and green onions in a large bowl, and toss to combine.
- In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed.
- Pour the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined.
- Serve immediately, or cover and refrigerate for up to 4 hours.