This Healthy Creamy Coleslaw recipe is made with low fat Greek yogurt for a delicious crunch, creamy texture and a little tang! With under 55 calories per serving it is the perfect side dish for any meal.
On a mandolin or with a sharp knife, slice the cabbage longways (from the top towards the base). I always do a few test swipes and then check the thickness. Ideally they are less than 1/8th inch. These will break down better and allow all the flavors to meld.
On the same mandolin, slice the white onion longways (from the top to stem) followed by the bell pepper.
In a small mixing bowl, whisk together yogurt, oil, and vinegar. This can also be added straight to the slaw mix but it is more difficult to incorporate. At times though that one extra dish can just feel like too much. I see you and I am with you.
Pour over the slaw and toss to coat. Sprinkle with salt and pepper. Mix with two spoons or your hands. I find it easiest to mix by hand because you can really massage the dressing into the cabbage. Taste and adjust seasonings.
Sprinkle in sesame seeds.
Cover and refrigerate at least 30 minutes until the cabbage begins to wilt, the onions lose a bit of their bite and a natural sauce forms. For thicker cabbage this might take overnight.