Tangy Sweet Coleslaw

Serves 4
Yogurt, not mayonnaise, lends this crisp slaw its signature tang and lighter-than-usual consistency.


  • 1/2 small green cabbage, cored and finely shredded (4 cups)
  • 1 small carrot, peeled and coarsely grated
  • 1 small tomato, seeded and cut into 1/4-inch dice
  • 1/4 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 1/2 tablespoons apple-cider vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper


  1. Combine cabbage, carrot, tomato, and cucumber in a large bowl.
  2. Whisk yogurt, mayonnaise, honey, vinegar, and salt in a small bowl. Season with pepper. Toss with cabbage mixture.
cook's note
The coleslaw can be refrigerated up to 1 day dressed, or 3 days undressed.
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