Summer Cole Slaw
A light, tangy, delicious summer coleslaw made with both red and green cabbage, onions, and a tangy dressing that is delicious. Easy to make and goes with everything.
Servings: 6
Calories: 202kcal
Equipment
Ingredients
- 3 cups Green cabbage shredded
- 3 cups Purple cabbage shredded
- 1/2 A yellow onion sliced very thin
Sauce
- 1/2 cup Plain yogurt
- 1/2 cup Mayonnaise
- 1 tsp Celery seed
- 1 Tbs Dijon mustard
- 1/4 cup White wine vinegar
- 1/4 cup Granulated sugar
- Kosher salt and black pepper to taste
Instructions
- Add all the sauce ingredients into a large bowl, and whisk together until smooth. Taste, and adjust seasoning to your preference.
- Shred cabbage and onions using a sharp knife or mandolin slicer. If cabbage is tough, soak in ice cold water for an hour, then dry completely.
- Toss the sauce and shredded cabbage and onions together in the large bowl until well coated.
- Cover coleslaw and refrigerate at least an hour before serving for best results, but can be served immediately.
Nutrition
Calories: 202kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 176mg | Potassium: 229mg | Fiber: 2g | Sugar: 13g | Vitamin A: 565IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 1mg