I'll be honest. Growing up, I didn't have a great opinion of coleslaw. I used to associate coleslaw with heaping bowls limp, colorless shredded vegetables, smothered to death in way too much mayonnaise. And yet. I knew coleslaw had some redeeming qualities, and so I decided to modernize it by swapping out the mayonnaise for plain greek yogurt, a bit of tang thanks to apple cider vinegar and fresh apples, adding color and flavor heaps of herbs, and even more creaminess (and California-ness) with diced avocado. This recipe comes together super quickly and it's very loose - so please do make substitutions and additions as you see fit. The shredded cabbage and carrots hold up well, so you can keep enjoying the leftovers in your fridge for several days. So when your next potluck, picnic, or trip to the beach rolls around - give coleslaw another chance with this California-style remix.
- 1 red cabbage (small-medium size), shredded
- 1 green cabbage (small-medium size), shredded
- 3 cups shredded carrots
- 2 apples, small dice or thinly sliced
- 2 avocados, diced
- Handful chopped chives (or green onions)
- Handful chopped fresh parsley
- 1 cup plain greek yogurt
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons dijon or whole grain mustard
- 2 tablespoons honey
- Kosher salt and freskly ground pepper to taste
- Combine shredded cabbage, carrots, apples, avocado, and fresh herbs in a large bowl.
- In a separate bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, mustard and honey until smooth and evenly incorporated. Season to taste with salt and pepper.
- Pour the dressing into the salad bowl and toss thoroughly (I like to use my hands) to combine. Taste and adjusting seasoning to your liking.
- Enjoy immediately, or store in your fridge where it will keep nicely for several days.