Healthy Greek Yogurt Coleslaw (with Napa and Red Cabbage)
Greek Yogurt Coleslaw features crisp shredded cabbage and carrots dressed in tangy Greek yogurt dressing. This coleslaw is the perfect addition to pulled chicken sliders or side for your next BBQ!
In a separate large bowl, place Napa cabbage, red cabbage, and carrots in a large mixing bowl and mix. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated.
2 cups Napa cabbage, 2 cups red cabbage, 1 cup carrots
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Notes
Top Tips
Ensure the coleslaw is crunchy by keeping the dressing separate from the cabbage and carrots until you are ready to enjoy it.
Shred cabbage and carrots in a food processor to save time. Just remember to use a chopping blade and cut the cabbage into thin wedges before adding it to the food processor.
Storage
Refrigerate leftover coleslaw in an air-tight container for up to 3 days. When you are ready to enjoy it, remove it from the fridge and eat it cold or let it get closer to room temperature. These ingredients don't stand up well to freezing.