Rating: 4.3 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, August 2008

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cabbage, carrot, tomato, and cucumber in a large bowl.

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  • 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.

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Reviews (3)

10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
07/26/2014
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! :)
Rating: Unrated
02/21/2009
I completely agree with "lgbab11". Coincidentally, I used bagged cabbage and left out the tomato and it was delicious!!!
Rating: Unrated
08/26/2008
used bagged cabbage, left out the tomato. Best coleslaw I have ever tasted!
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