Creamy Coleslaw
Ingredients
- 20 oz finely shredded cabbage (about 6 cups)
- 7 oz finely shredded purple cabbage (about 2 cups)
- 1/4 cup red onion, thinly sliced
- 1/2 cup grated carrots (1 small carrot)
Dressing
- 1/2 cup mayo
- 1/4 cup Greek yogurt
- 1/4 cup heavy cream
- 1.5 tsp pepper
- 1/2 tsp salt
- 2 tbsp apple cider vinegar
- 2 tsp pyure
- 2 garlic cloves, crushed
- juice of half a lemon
Instructions
- Using a V-slicer shred cabbage. Grate the carrot and thinly slice the onion. Mix well in a large bowl. Set a side.
Dressing
- In a medium bowl add the dressing ingredients, using a whisk mix well until combined.
- Pour the dressing over the salad and mix well. Adjust salt & pepper as needed.
Notes
You can serve it immediately after making it but I think it tastes best after sitting about half hour in the refrigerator.