Creamy Cabbage Salad with Greek Yogurt
This Greek yogurt coleslaw swaps the mayo for a tangy lemon, garlic, and dill dressing, then adds sweet corn and bell peppers to the usual cabbage and carrots. I use jarred minced garlic and bottled lemon juice, so the dressing takes about two minutes to stir together.
Servings: 6 servings
Ingredients
For the salad
- 1/2 head green cabbage thinly sliced (about 6 cups)
- 1 cup shredded carrots
- 1 cup chopped bell peppers (mini sweet peppers in mixed colors work great)
- 1 (15-ounce) can whole kernel corn drained and patted dry
For the dressing
- 1 cup plain 0% Greek yogurt
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/4 teaspoon salt plus more to taste
- 1/8 teaspoon black pepper
Instructions
- Add the sliced cabbage to a large bowl. Scatter the carrots, peppers, and corn over the top.
- Spoon the Greek yogurt into a small bowl. Add the garlic, dill, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper, then stir until smooth.
- Pour the dressing over the vegetables. Toss with tongs, lifting from the bottom of the bowl, until every piece is coated.
- Taste and add more salt or lemon juice if needed. Serve right away for the crispest texture.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Before Serving: Some liquid collects in the bottom as it sits. Give it a good stir, or pour off the extra, before serving.
Freezing: This doesn't freeze well. The yogurt separates and the cabbage goes limp once it thaws.