Jump to Recipe·Print Recipe

I’m a texture and flavor fanatic.  I like to serve some type of slaw with my fish tacos, BBQ pulled chicken sandwiches… Basically, IMO, anything with a little chew DESERVES a little crunch.  Sometimes you can even catch me putting plain potato chips inside my peanut butter & tuna salad sandwiches.  I know that might sound like a bit indulgent but give it a try!!  You won’t be disappointed.

I also just genuinely love a good slaw.  This one isn’t exactly like a classic slaw.  It’s still sweet, tangy, creamy yet very crunchy.  It’s made with greek yogurt and sweetened with honey, so it’s also kind of healthy!!  BONUS!!! 

Everything minus the dijon mustard & scallions

I’ve been serving this particular slaw with the BBQ Chicken Sliders and it pairs perfectly.

Who knew that purple cabbage could be so pretty??!!

This slaw will be the crunchiest the same day you make it, it will get creamier the more it sits.  Always be sure to give it a good stir before serving it up because the liquid will settle at the bottom of the bowl.  I’d recommend trying to eat this all within a few days.

It’s creamy and ready to pop in the fridge to help the flavors marry together!!
Print

Cabbage Slaw with Creamy Yogurt Sauce

Print Recipe

You will love this creamy, sweet and tangy slaw made with greek yogurt & sweetened with honey!  Add as many shredded veggies as you want and enjoy!!

  • Author: AMY
  • Prep Time: 10 minutes
  • Cook Time: 3-4 hours in fridge
  • Total Time: 3-4 hours
  • Yield: 5 cups 1x
  • Category: Sides

Ingredients

Scale
  • 4 cups thinly sliced cabbage*
  • ¼ cup thinly sliced scallions

Yogurt Sauce:

  • ½ cup plain greek yogurt
  • 1 lemon, zested and juiced
  • 2 ½ tablespoons apple cider vinegar
  • 2 ½ tablespoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon celery seed
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Combine thinly shredded cabbage and sliced scallions in large bowl.  Set aside.

Whisk together greek yogurt, lemon juice, lemon zest, apple cider vinegar, honey, Dijon, celery seed, salt and pepper.  Taste it and adjust seasoning, if needed.  Start by adding about ¼ cup of yogurt sauce to the cabbage mix and stir to combine.  If you need more sauce, add more.  It doesn’t need to be soaking wet, just coated.  Cover the bowl and store in the fridge for at least 3-4 hours before serving. 

When ready to serve, give the slaw a good stir to distribute sauce throughout cabbage mixture.  Serve cold.  Store in fridge up to 3 days for optimal flavor and texture.

Notes

*I love to use purple because of the gorgeous color.  Sometimes I also enjoy mixing purple with napa because I think napa provides a nice mild flavor and a good crunch.  Use whatever type you enjoy!