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Green Cabbage and Yogurt Slaw

This recipe lightens up average coleslaw by replacing the mayonnaise with low-fat Greek yogurt. Spooning the slaw into paper cups makes it easy to serve guests at picnics and game day parties.

  • Servings: 8
Green Cabbage and Yogurt Slaw

Source: Everyday Food, January/February 2011


  • 1 medium head green cabbage, shredded (9 cups)
  • 2 red bell peppers, seeded and thinly sliced
  • 3 scallions (green parts only), thinly sliced
  • 2/3 cup low-fat plain Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • Coarse salt and ground pepper


  1. In a large bowl, toss together cabbage, bell peppers, and scallions. In a small bowl, whisk together yogurt, vinegar, mustard, and sugar; season with salt and pepper. Pour dressing over cabbage mixture and toss to coat completely. Season to taste with salt and pepper. Refrigerate 20 minutes (or up to 2 hours). Toss slaw before serving.

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