Description
A delicious cabbage salad with a creamy Greek yogurt dressing, perfect for any occasion.
Ingredients
Scale
- 3 cups cabbage (shredded or thinly sliced)
- 1 cup shredded carrots
- 1 medium onion (thinly sliced)
- 2/3 cup Greek yogurt (or use avocado oil mayo)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- kosher salt and pepper (to taste)
- 1 tablespoon honey or agave
Instructions
- Place the prepped veggies into a large salad bowl. (3 cups cabbage -shredded, 1 cup shredded carrots, 1 medium medium onion- sliced)
- In a small bowl, whisk the dressing ingredients. (2/3 cup Greek yogurt, 2 tablespoons olive oil, 1 garlic clove, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and kosher salt and pepper).
- Pour over the veggies and thoroughly toss well to combine.
- I recommend refrigerating it for 1 hour prior to serving; that’ll allow the flavors to meld and the cabbage to tenderize.
Notes
- This salad tastes even better after sitting in the refrigerator for a while.
- For a vegan option, use avocado oil mayo instead of Greek yogurt.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg