4 cups green cabbage, shredded (about ½ medium cabbage)
2 cups purple cabbage, shredded (about ¼ medium cabbage)
2 cups carrots, shredded
2/3 cup Greek yogurt, non-fat plain
1/3 cup mayo
2 TBL apple cider vinegar
2 TBL Dijon mustard
2 TBL honey
1 tsp celery seed, finely ground
1 tsp onion powder
¼ tsp kosher salt
¼ tsp black pepper, ground
In large mixing bowl, combine shredded cabbage and carrots.
In separate medium mixing bowl, whisk together all dressing ingredients.
Pour 2/3 dressing mixture over cabbage mixture. Toss well until dressing isincorporated. If coleslaw seems dry, add more dressing.
Prepared coleslaw can be enjoyed immediately or refrigerated and enjoyed within afew hours.
TIP: As a step saver, use one 16-oz bag of pre-shredded coleslaw mix. This substitutionwill change the texture and color of the dish, but it is a time saver.
Prepared coleslaw stays fresh in fridge for up to 5 days, although cabbage will lose alittle crunch every day. Drain excess liquid and toss before re-serving.