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Tangy Sweet Coleslaw

Yogurt, not mayonnaise, lends this crisp slaw its signature tang and lighter-than-usual consistency.

  • Servings: 4
Tangy Sweet Coleslaw

Source: Martha Stewart Living, August 2008


  • 1/2 small green cabbage, cored and finely shredded (4 cups)
  • 1 small carrot, peeled and coarsely grated
  • 1 small tomato, seeded and cut into 1/4-inch dice
  • 1/4 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 1/2 tablespoons apple-cider vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper


  1. Combine cabbage, carrot, tomato, and cucumber in a large bowl.

  2. Whisk yogurt, mayonnaise, honey, vinegar, and salt in a small bowl. Season with pepper. Toss with cabbage mixture.

Cook's Note

The coleslaw can be refrigerated up to 1 day dressed, or 3 days undressed.

Reviews (3)

  • jpresler 26 Jul, 2014

    This is an awesome recipe. I would add 1/4 cup of red onion and a tablespoon of spicy mustard to kick it up a bit! :)

  • alexnina 21 Feb, 2009

    I completely agree with "lgbab11". Coincidentally, I used bagged cabbage and left out the tomato and it was delicious!!!

  • lgbab11 26 Aug, 2008

    used bagged cabbage, left out the tomato. Best coleslaw I have ever tasted!

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