Coleslaw with Apple and Yogurt Dressing

Serving Size: 8
Total Time:

The mayonnaise is cut with probiotic-and protein-packed Greek yogurt in this tangy slaw that's made with green and red cabbage, which provide fiber, folate, vitamin C, and many more nutrients.


  • 8 cup mixed shredded red and green cabbage
  • kosher salt and freshly ground pepper
  • 1 tsp grated garlic
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp distilled white vinegar
  • 0.5 cup mayonnaise
  • 1 cup fat-free Greek yogurt
  • 0.5 cup thinly sliced scallions (about 4)
  • 0.5 cup shredded carrot
  • 12 Ounce bag broccoli slaw mix
  • 1 green apple, cored


  1. Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
  2. Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
  3. No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

Recipe courtesy of: The Bon Appétit Test Kitchen
Image Credit: Marcus Nilsson

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