Healthy Coleslaw

Make Healthy Coleslaw: a crunchy yogurt-dressed slaw with broccoli slaw, carrots, and a tangy maple-mustard dressing.

Ingredients

• 1 bag broccoli slaw (10 to 12 ounces)
• 2 cups grated carrots (about 5 ounces)
• 1 red bell pepper (cored, very thinly sliced, and slices cut in half (about 2 cups))
• 2 green onions (finely chopped)
• 1 cup non-fat plain Greek yogurt
• 1 1/2 tablespoons apple cider vinegar or sherry vinegar
• 1 1/2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1 teaspoon hot sauce (such as Frank’s (optional; use 2 teaspoons for a spicy slaw))
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon ground black pepper

Instructions

Step 1: Cut and combine the vegetables

In a large mixing bowl, place the entire bag of broccoli slaw (loosely fluffed so you can see the fine shredded broccoli stems and green fronds), add two cups of freshly grated carrots for bright orange ribbons, the red bell pepper cored, very thinly sliced and halved into delicate crescent strips, and the two green onions finely chopped into thin green rounds. Gently lift and fold the vegetables together so the colors—pale green, deep green, bright orange, and crimson—are layered and visible; this is the fresh raw bed that will receive the dressing.

Step 2: Whisk the creamy dressing until smooth

In a separate small bowl or tall measuring jug, combine one cup non‑fat plain Greek yogurt with 1½ tablespoons apple cider vinegar (or sherry vinegar), 1½ tablespoons maple syrup, 2 teaspoons Dijon mustard, 1 teaspoon hot sauce (or 2 teaspoons if you like it spicy), 1¼ teaspoons kosher salt and ¼ teaspoon ground black pepper. Whisk briskly until the dressing is glossy, homogenous and slightly thick, tasting and adjusting salt, pepper, or heat so the tang and sweetness are balanced. This is the silky, emulsified dressing that will gently coat the shredded vegetables.

Step 3: Pour, toss, and adjust seasoning

Pour the smooth yogurt dressing over the assembled vegetables in the large bowl, then toss thoroughly with tongs or a large spoon so every shredded strand is lightly but evenly coated. Look for a thin, even sheen on the veg—not drenched—so the slaw stays crisp while carrying the tangy, slightly sweet dressing. Re‑taste a small pinch and adjust salt, pepper, or hot sauce if desired.

Step 4: Chill to meld flavors and serve

Transfer the dressed slaw to the refrigerator for at least two hours (or up to one day) so the flavors settle and the textures harmonize; the vegetables will remain crisp while the dressing softens and clings into the grooves of shredded stems and carrot ribbons. Before serving, give a gentle toss, transfer to a wide shallow serving bowl and garnish with a few extra sliced green onion rings and a light crack of black pepper.

Notes

• Chill the slaw at least two hours for best flavor melding.
• Keep dressing separate if you need to prep ahead to preserve crunch.
• Swap Greek yogurt for full-fat yogurt for a richer dressing or coconut yogurt for dairy free.
• Adjust hot sauce and salt to taste; start low and add more after tasting.
• Toasted seeds or nuts add crunch and a toasty flavor contrast.