Creamy No Mayo Coleslaw with Apple

• Vegetarian
• Gluten free

• Produce

  • 1 Apple
  • 1 Green cabbage, shredded (about 6 cups
  • 1 Large or 2 small carrots

• Condiments

  • 1/2 tsp Dijon mustard
  • 2 1/2 tbsp Honey
  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/8 tsp Pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1 cup Greek yogurt, plain

Found on kristineskitchenblog.com

Description

Ingredients

• 1 green cabbage, shredded (about 6 cups)
• 1 large or 2 small carrots, grated
• 1 apple, thinly sliced
• 2 teaspoons lemon juice
• 1 cup plain Greek yogurt
• 2 ½ tablespoons honey
• 2 tablespoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper

Directions

• Combine cabbage and carrot in a large bowl.
• In a small bowl, toss the apple slices with the lemon juice. Set aside.
• In another small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon, salt, and pepper until well combined. Pour the dressing over the cabbage and carrots and mix until the vegetables are evenly coated.
• Drain the apple slices, add them to the coleslaw, and toss gently to mix.
• Serve immediately or refrigerate. Coleslaw is best the first and second day.

Nutrition