Greek Yogurt Coleslaw with Poppyseed Dressing
Creamy, delicious poppyseed slaw with a Greek yogurt dressing. The crunchy, tangy, sweet slaw that makes just about anything better!
Ingredients
- 3 cups cabbage shredded or very thinly sliced
- 2 tablespoons Greek yogurt
- 2 teaspoons white vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon poppyseeds
Instructions
- In a medium bowl, whisk together the Greek yogurt, vinegar, sugar, salt, and poppyseeds.
- Add the cabbage and stir to combine. Let sit for about 10 minutes or so while you prepare the rest of the meal.
- If the cabbage releases a lot of liquid, use a small strainer to drain before serving. Serve as desired.
Notes
Cabbage: I use napa or savoy cabbage for this if I have it. Those softer cabbage varieties tend to wilt quickly, so I make this right before serving. To make this slaw in advance, use regular red or green cabbage.
Storage: Leftovers keep well in the fridge for 3-5 days depending on the type of cabbage you are using.
This recipe is gluten free and vegetarian as written.
Tried this recipe?Let me know how it was!