Greek Cabbage and Carrot Slaw with Yogurt Dressing: A Fresh, Healthy Twist on Classic Slaw

This Greek Cabbage and Carrot Slaw with Yogurt Dressing is a fresh and vibrant salad that combines the crispness of cabbage and carrots with the tangy, creamy richness of Greek yogurt dressing. It’s a healthy, satisfying dish that can be served as a side or a light lunch. The addition of fresh herbs, lemon, and a hint of garlic in the dressing brings a Mediterranean flair to this crunchy slaw. Whether you’re serving it at a barbecue, potluck, or just enjoying a light meal, this slaw is sure to impress!

Ingredients:

For the Slaw:

• 3 cups green cabbage, thinly sliced
• 2 medium carrots, grated or julienned
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil (for the slaw)
• 1 tablespoon apple cider vinegar (for the slaw)

For the Yogurt Dressing:

• 1/2 cup Greek yogurt (plain, full-fat or low-fat)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon honey or maple syrup (optional for sweetness)
• Salt and pepper to taste

this Recipe

Instructions:

1. Prepare the Vegetables: Start by preparing the cabbage, carrots, and red onion. Thinly slice the cabbage, grate or julienne the carrots, and slice the red onion into thin strips. Place all the vegetables in a large mixing bowl.
2. Make the Yogurt Dressing: In a separate small bowl, whisk together the Greek yogurt, lemon juice, dried oregano, garlic powder, olive oil, and honey (if using). Season with salt and pepper to taste. Whisk until the dressing is smooth and creamy.
3. Combine the Slaw and Dressing: Drizzle the olive oil and apple cider vinegar over the cabbage, carrots, and onions in the mixing bowl. Toss to combine. Then, pour the yogurt dressing over the slaw mixture and toss everything together until the vegetables are evenly coated with the creamy dressing.
4. Let it Sit: For the best flavor, let the slaw sit for at least 20-30 minutes in the refrigerator. This allows the flavors to meld together and helps soften the cabbage just a bit.
5. Garnish and Serve: Before serving, garnish with freshly chopped parsley. If desired, you can also sprinkle a little extra dried oregano on top for added flavor. Serve chilled and enjoy!

Tips for Making the Best Greek Cabbage and Carrot Slaw:

1. Make it Ahead: This slaw tastes even better after sitting for a few hours or overnight, making it a great make-ahead dish for picnics or gatherings. Just be sure to give it a good toss before serving.
2. Add Extra Crunch: For added texture, you can toss in some sunflower seeds, pumpkin seeds, or slivered almonds to the slaw just before serving.
3. Herb Substitutes: If you don’t have fresh parsley, fresh dill is another great herb choice for a more classic Greek flavor. You could also add a little fresh mint for a refreshing twist.
4. Adjust the Sweetness: The honey or maple syrup is optional and can be adjusted based on your preference for sweetness. You can also omit it if you prefer a more tangy dressing.
5. Use Full-Fat Yogurt: For the creamiest dressing, use full-fat Greek yogurt. If you’re looking for a lighter version, low-fat yogurt can also work, though it may be less rich.

Print

FAQs

1. Can I make this slaw vegan?

Yes! To make this slaw vegan, simply substitute the Greek yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Use maple syrup as the sweetener to keep it fully vegan.

2. Can I add other vegetables to this slaw?

Definitely! You can add vegetables like bell peppers, cucumbers, or even shredded beets for additional color and flavor. Just be sure to keep the balance of textures so the slaw doesn’t get too watery.

3. Can I make the slaw ahead of time?

Yes, this slaw is perfect for making ahead! In fact, it’s often better after sitting in the fridge for a few hours, as the flavors develop and the cabbage softens a bit. Just keep it covered in the fridge until you’re ready to serve.

4. How long can I store leftovers?

Store leftover slaw in an airtight container in the fridge for up to 2-3 days. However, note that the cabbage may get softer over time, and the dressing may separate a little. Just give it a quick toss before serving.

5. How can I make the slaw spicier?

For a spicy kick, add some finely chopped jalapeños or red chili flakes to the slaw. You can also stir in a little hot sauce into the dressing for some heat.

6. Can I use other types of vinegar?

Yes! You can substitute apple cider vinegar with white wine vinegar, red wine vinegar, or even balsamic vinegar. Each will add a slightly different flavor to the slaw, but they will all complement the yogurt dressing.

7. Can I use a different type of cabbage?

While green cabbage is the most common choice, you can use red cabbage or napa cabbage for a different texture and color. Red cabbage will add a pop of color, while napa cabbage is a bit more tender and delicate.

8. Can I add nuts or seeds to the slaw?

Yes! Sunflower seeds, pumpkin seeds, or slivered almonds would add a nice crunch to the slaw. Just sprinkle them on top before serving to maintain their crunch.

9. Can I use a store-bought dressing instead of making my own?

Yes, you can definitely use a store-bought dressing for convenience. Look for a Greek yogurt-based Caesar or creamy dressing, or simply use a classic vinaigrette if you prefer.

10. Can I make this slaw without onions?

Yes! If you’re not a fan of raw onions, you can either leave them out or substitute them with finely chopped green onions or shallots for a milder flavor.