Tangy Sweet Coleslaw


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


  • 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


  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.

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