Description

This classic Coleslaw is creamy, tangy, and perfectly crunchy, made with a mix of green and red cabbage, fresh carrots, and parsley, all tossed in a light mayo-yogurt dressing. A refreshing side dish perfect for barbecues, picnics, and weekday meals!

Ingredients

4 cups (12 oz) green cabbage, shredded
1 cup (3 oz) red cabbage, shredded
2 medium carrots, grated
1/4 cup parsley, finely chopped

For the Dressing:

1/3 cup mayonnaise (or vegan mayo)
1/3 cup Greek yogurt (or non-dairy yogurt)
2 tablespoons apple cider vinegar
2 tablespoons mustard
1 tablespoon sugar (or maple syrup)
1 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Shred the green and red cabbage using a knife, mandoline, or food processor.
Place shredded cabbage in a large bowl. Add grated carrots and chopped parsley.
In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, mustard, sugar, salt, and pepper to make the dressing.
Pour dressing over the cabbage mixture and toss well until evenly coated.
Serve immediately for maximum crunch or refrigerate for 3–4 days to let the flavors develop.

Notes

For a dairy-free version, use vegan mayo and non-dairy yogurt.
Add sliced apples or raisins for a sweet twist.
Adjust vinegar or mustard to taste for more tang or sharpness.