Cole Slaw Salad: A Refreshingly Crunchy Delight
A light and crunchy coleslaw salad with a creamy yogurt dressing, featuring crisp vegetables and fruit. Perfect as a healthy side dish or snack.
Equipment
- Large mixing bowl
- sharp knife
- Chopping board
- Weighing scales
- Box grater or food processor
- Lemon juicer
- measuring spoons
- Salt and pepper grinder
Ingredients
- 100 g carrots grated
- 100 g green cabbage shredded or finely sliced
- 150 g fat-free natural yogurt
- ½ red onion halved and finely sliced
- ½ lemon juice only
- Sea salt
- Black pepper
- ½ apple cut into matchsticks
- 1 teaspoon apple cider vinegar
- 1 teaspoon sweetener preferably natural and 0 calorie
Dressing
- 150 g fat-free natural yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon sweetener preferably natural and 0 calorie
Salad Base
- 100 g carrots grated
- 100 g green cabbage shredded or finely sliced
- ½ red onion halved and finely sliced
- ½ apple cut into matchsticks
Instructions
- Combine shredded cabbage, grated carrots, sliced red onion, and apple matchsticks in a large bowl. Add lemon juice.
- In a separate bowl, whisk together the fat-free natural yogurt, apple cider vinegar, and sweetener. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and mix thoroughly until everything is evenly coated and creamy.
- Allow the salad to rest for at least 15 minutes to let the flavors meld. For best results, refrigerate overnight.
Resting
- For optimal flavor development, cover the coleslaw and refrigerate for at least 15 minutes. Overnight refrigeration is recommended.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze. Finely shred cabbage for better texture. If cabbage is firm, salt it first to draw out moisture. Use a grater or food processor to speed up prep. Refrigerate before serving for flavors to develop.