Coleslaw With Yogurt Dressing
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
149 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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
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Cooking Notes
David in Sarajevo
The dressing is surprisingly good for something so simple. I added juice of 1/2 lemon.
Myra
cut dressing in half, added a splash of champagne vinegar, used red cabbage
Orlynur
Anyone have a guess why the yoghurt is low-fat or non-fat? I’d love to use a fattier yoghurt.
David in Sarajevo
The dressing is surprisingly good for something so simple. I added juice of 1/2 lemon.
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