Description
A low-carb twist on classic coleslaw, featuring a creamy yogurt dressing.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon erythritol (or sweetener of choice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
Instructions
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, mix together the Greek yogurt, apple cider vinegar, Dijon mustard, erythritol, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Add the chopped parsley and mix gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, consider adding chopped nuts or seeds.
- This can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg