New This Month

Tangy Sweet Coleslaw


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

  • Servings: 4

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 Notes

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

Reviews Add a comment

  • preslerfamilyof4
    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!