Go Back

Homemade Coleslaw with Apple and Yogurt Dressing

A vibrant and refreshing coleslaw featuring crunchy cabbage, carrots, and a tangy yogurt dressing with sweet apples, perfect for summer picnics and barbecues.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Coleslaw Base
  • 9 cups cabbage (thinly shredded) Use fresh green cabbage for a delightful crunch.
  • 14 oz broccoli slaw mix Pre-packaged slaw mix - a time saver!
  • 1/2 cup carrots, shredded Opt for freshly grated carrots.
  • 1/2 cup scallions, chopped Adds a milder onion flavor.
  • 1 unit apple, cored and cut into 1/4 inch matchsticks Crisp varieties like Honeycrisp or Granny Smith are ideal.
Yogurt Dressing
  • 1.25 cups yogurt Choose whole Greek yogurt for creaminess.
  • 0.75 cup mayonnaise Use a good quality mayonnaise.
  • 2 tbsp vinegar White wine vinegar or apple cider vinegar work beautifully.
  • 1 tbsp lemon juice (freshly squeezed) Freshly squeezed gives a lively brightness.
  • 1 tsp minced garlic Fresh garlic is best; garlic powder can be used in a pinch.
  • to taste unit salt Season to taste.
  • to taste unit pepper Season to taste.
  • a pinch unit white pepper Enhances the dressing's flavors.

Method
 

Preparation
  1. In a large bowl, combine 9 cups of shredded cabbage, 14 oz of broccoli slaw mix, 1/2 cup of shredded carrots, and 1/2 cup of chopped scallions. Toss gently to distribute evenly.
Make the Dressing
  1. In a separate medium bowl, whisk together 1.25 cups of yogurt, 0.75 cup of mayonnaise, 2 tbsp of vinegar, 1 tbsp of lemon juice, 1 tsp of minced garlic, salt, and a pinch of white pepper until smooth.
Combine
  1. Just before serving, add 1 apple (cored and cut into matchsticks) alongside the dressing to your vegetable mix. Gently toss until everything is evenly coated.

Notes

For best results, ensure your yogurt is at room temperature before blending. This coleslaw is best enjoyed fresh, and can be stored in an airtight container in the fridge for up to 2-3 days. Avoid dressing the salad too early to maintain crunch.