Cabbage

in October

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Greek Yogurt Coleslaw:

  • ½ cup nonfat plain Greek yogurt
  • 3½ tablespoons cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 16 ounces (about 6¼ cups) shredded cabbage

  1. In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined.
  2. Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly.
  3. Cover and refrigerate until using (preferably at least 30 minutes).

Cost breakdown:

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