Greek Yogurt Coleslaw with Radishes

A creamy, crunchy, and nutritious coleslaw made with a lightened up Greek yogurt and apple cider vinegar dressing.

Course Condiment, Side Dish

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings cups

Calories 47kcal

6 cups shredded green cabbage from ~½ head cabbage
1 cup radishes sliced into matchsticks, I recommend 1 bunch of French breakfast radishes
⅔ cup plain Greek yogurt
¼ cup apple cider vinegar
1 tablespoon honey
1 clove garlic minced or pressed
½ teaspoon celery salt
½ teaspoon sea salt more to taste

You can purchase shredded cabbage at the store, or shred it yourself using a mandoline or sharp knife. To do that, slice the cabbage in half (or buy ½ cabbage instead of a whole head), then quarter it. Run two of the quarters through a mandoline, using the guard, or thinly slice the quarters with your knife until you get ~6 cups.
Slice the radishes (long, French breakfast radishes are preferred, but you can use round ones too) into matchsticks. Add the cabbage and radishes to a large bowl.
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, garlic, celery salt, and salt. Pour this over the cabbage and radishes and mix until they are coated.
Serve immediately as a side to barbecue or burgers, on sandwiches or tacos, or with grilled fish.

This stores well in an airtight container in the fridge for 3 to 5 days.
If you don't have apple cider vinegar, substitute red wine or white wine vinegar.