- 1 small head (about 2 pounds) cabbage–green, red or a mix
- 3 ounces plain Greek yogurt (I use non-fat but 2% works well, too.)
- 3 ounces mayonnaise (You will have a total of 3/4 of a cup between the yogurt and the mayo.)
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Classic Creamy Cole Slaw--with Options
For the Classic Creamy Cole Slaw
Optional add-ins
- dill or celery seeds
- minced red onion or sliced scallions
- chopped fresh dill, parsley, basil or your favorite herbs
- crumbled bacon
- crumbled blue cheese
- grated carrots
- slivered red bell pepper
- grape tomatoes, halved
- chopped pineapple
Instructions
- Remove the outer leaves from the cabbage, core, and thinly slice or shred. I like to keep some slightly a touch thicker slices for good texture.
- Mix the remaining ingredients. Stir in the dressing, and toss to thoroughly coat the cabbage. Check for seasonings and refrigerate until ready to serve.