Tangy Cabbage Slaw
Shredded cabbage and carrot are tossed with a tangy Greek-yogurt, cider-vinegar, mustard, apple, and parsley dressing for a crisp creamy slaw.
By Moow Editorial ·
- Salt is unnecessary when vinegar and mustard supply enough brightness.
- Chill briefly so the cabbage softens while staying crisp.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 side servings
- Prep time: 18 minutes, plus 20 minutes chilling
- Cook time: No cooking
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 side servings.
- Calories: 210 kcal
- Protein: 16 g
- Carbohydrates: 37 g
- Fat: 1 g
- Fiber: 12 g
- Sodium: 265 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 1 large green cabbage (1,200 g), finely shredded
- 4 medium carrots (320 g), shredded
- 1 2/3 cups (400 g) plain nonfat Greek yogurt
- 1 medium apple with skin (180 g), cut into matchsticks
- 1/4 cup (60 g) cider vinegar
- 2 tablespoons (40 g) prepared yellow mustard
- 1 cup (60 g) chopped parsley
- 1/2 teaspoon (1 g) black pepper
Directions
1. Whisk the yogurt, cider vinegar, mustard, and black pepper in a large bowl.
2. Add the cabbage, carrot, apple, and parsley and toss until evenly coated.
3. Cover and refrigerate for 20 minutes, toss again, and divide into four side servings.
Sources
Contains milk; mustard can trigger mustard allergy. Wash produce under running water, keep the slaw at 40°F (4°C) or colder, and discard after 2 hours at room temperature.