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Coleslaw With Yogurt Dressing
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1small head green cabbage, about one pound
- 1bunch scallions, finely chopped
- 1carrot, peeled and coarsely grated
- 1cup plain low-fat or non-fat yogurt
- ½cup mayonnaise
- Salt and freshly ground black pepper
- A pinch of sugar, or more, to taste
- 3tablespoons finely chopped Italian parsley
Preparation
- Step 1
Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
- Step 2
Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
- Step 3
Check seasonings and add the parsley just before serving.
Private Notes
Cooking Notes
The dressing is surprisingly good for something so simple. I added juice of 1/2 lemon.
cut dressing in half, added a splash of champagne vinegar, used red cabbage
Anyone have a guess why the yoghurt is low-fat or non-fat? I’d love to use a fattier yoghurt.
The dressing is surprisingly good for something so simple. I added juice of 1/2 lemon.
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