Food & Cooking Recipes Salad Recipes Tangy Sweet Coleslaw 4.3 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Yogurt, not mayonnaise, lends this crisp slaw its signature tang and lighter-than-usual consistency. Ingredients ½ small green cabbage, cored and finely shredded (4 cups) 1 small carrot, peeled and coarsely grated 1 small tomato, seeded and cut into ¼-inch dice ¼ cucumber, peeled, seeded, and cut into ¼-inch dice ¼ cup plain yogurt ¼ cup mayonnaise 1 tablespoon honey 1 ½ tablespoons apple-cider vinegar ¼ teaspoon coarse salt Freshly ground pepper Directions Combine cabbage, carrot, tomato, and cucumber in a large bowl. 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. Rate it Print