Photo: Tom McCorkle for The Washington Post
This slaw has all the familiar flavors of a classic cole slaw — cool, crisp cabbage, sweet shreds of carrot and a kick of sliced red onion in a lusciously creamy dressing. But this version is much more healthful, because rather than the typical heaps of mayonnaise, it has just a touch, and it gets much of its creaminess from Greek yogurt.
Make Ahead: The slaw needs to sit, refrigerated, for at least 30 minutes and up to overnight before serving.
Storage Notes: The slaw can be refrigerated in an airtight container for up to 3 days.
1/2 cup plain low-fat Greek yogurt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 cups very thinly sliced green cabbage (from 1 medium cabbage)
1/2 cup coarsely grated carrot (1 medium carrot)
1/4 cup thinly sliced red onion
In a large bowl, whisk together the yogurt, mayonnaise, vinegar, honey, salt and pepper. Add the cabbage, carrot, onion and toss well to combine. Cover and refrigerate for at least 30 minutes and up to overnight, so the cabbage softens a bit. Toss well before serving.
Makes about 4 1/2 Cups, 6-8 Servings
Per serving: Calories 86; Total Fat 6g (Saturated fat 1g); Carbohydrates 7g; Dietary Fiber 2g; Protein 1g; Sodium 226mg; Cholesterol 8mg; Sugar 5g