Description
A refreshing mix of green and red cabbage with carrots, dressed in a creamy tangy sauce, perfect for barbecues and picnics.
Ingredients
Scale
- 4 cups (12 ounces) green cabbage, shredded
- 1 cup (3 ounces) red cabbage, shredded
- 2 medium carrots, grated
- ¼ cup fresh parsley, chopped
- ⅓ cup mayonnaise (or vegan mayo)
- ⅓ cup Greek yogurt (or non-dairy yogurt)
- 2 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 1 tablespoon sugar (or maple syrup)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Shred the green cabbage and red cabbage.
- In a large bowl, combine the shredded cabbages with grated carrots and chopped parsley.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, mustard, sugar, salt, and black pepper to make the dressing.
- Pour the dressing over the cabbage mixture and toss until well combined.
- Serve immediately for the best crunch or refrigerate for up to 3-4 days.
Notes
Keep the dressing and veggies separate until serving to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: colesslaw, side dish, summer salad, healthy salad, barbecue recipe
