Greek Yogurt Coleslaw Recipes
COLESLAW WITH APPLE AND YOGURT DRESSING
Provided by Bon Appétit Test Kitchen
Categories Dairy Leafy Green Side Fourth of July Picnic Vegetarian Quick & Easy Yogurt Low Cal High Fiber Backyard BBQ Dinner Mayonnaise Apple Broccoli Carrot Healthy Low Cholesterol Cabbage Party Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
- Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
- No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.
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- Finely shred the white and red cabbage using either a chef's knife or a mandoline slicer. Place in a mixing bowl.
- Cut off the top and bottom of the carrot. Peel of its outer skin and discard. Then with a vegetable peeler turn the carrot into thin peels. Turning it around to get even peels of each side. When you cut the carrot this way, you get a crispier texture and a nice crunchiness to the salad. You can grate the carrot instead if you prefer the classic way. Place in the bowl as well.
- Sprinkle some kosher salt to the veggies and add the vinegar. Mix very well with your hands and then let the salad sit and marinate for 15 minutes.
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- Add the shredded cabbage to a large bowl. Sprinkle the salt over the cabbage, and work the salt into the cabbage with your hands. Let the mixture rest for 30 minutes. This will remove water from the cabbage, which can make for a soggy coleslaw.
- Meanwhile, make the dressing. Whisk to combine all the dressing ingredients in a medium-size bowl.
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