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In a large bowl, combine the shredded cabbage, grated carrot, chopped apple, and sliced spring onions.
In a separate bowl, whisk together the yogurt, honey, lemon juice, and minced garlic. Add salt and pepper to taste.
Pour the dressing over the vegetables and mix well until evenly coated.
Let the coleslaw sit in the fridge for 10–15 minutes before serving to allow the flavors to meld.
Serving and Storage Tips:
Serve as a light dinner or side dish with grilled chicken or fish.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving again, as liquid may separate slightly.
Variations:
Add chopped walnuts or sunflower seeds for crunch.
Swap honey for maple syrup or agave for a vegan version.
Use red cabbage for a colorful twist.
Add a sprinkle of cumin or chili flakes for spice.
FAQ:
1. Can I make this coleslaw in advance?
Yes, but for the freshest taste and texture, consume within 24 hours.
2. Can I use flavored yogurt?
Plain yogurt is best. Flavored varieties may be too sweet or overpower the garlic.
3. Is this coleslaw good for digestion?
Yes! Cabbage, yogurt, and garlic are great for gut health and can support weight loss naturally.
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