Updated: Aug 30, 2022
Recipe contributed by Grey Freylersythe
Coleslaw comes in all varieties, but one that commonly appears on picnic tables is heavy to green cabbage and mayonnaise. This version is lighter, sweeter, and full of colorful vegetables. The beauty of coleslaw is that it can always be adjusted, and it tastes even better after it has been sitting a few hours!
If you have pomegranate seeds, they are absolutely amazing on this salad! Walnuts, pecans, or almonds are delicious, too.
¼ medium sweet onion
½ cup plain Greek yogurt
¼ cup mayonnaise
2 Tbsp olive oil
2-3 Tbsp apple cider vinegar
1-2 Tbsp maple sugar
¼ tsp celery seed
½ tsp garlic powder
Salt and pepper to taste
½ large green cabbage
½ medium red cabbage
3 medium carrots
1 medium apple
2 Tbsp sunflower seeds or pepitas (optional)
1 Tbsp minced jalapeno (optional)
Using a box grater, grate approximately ¼ of the onion directly into a large mixing bowl.
Add yogurt, mayonnaise, olive oil, vinegar, maples syrup, celery seed, garlic, salt, and pepper. The mixture should about the consistency of sour cream. Add an extra drizzle of olive oil if needed. Mix well and adjust seasoning and sweetness.
Using a sharp knife, shred the cabbage into fine pieces and add to the bowl.
Using a box grater, grate the carrots (no need to peel!) and add to the bowl.
Using a box grater, grate the apple (no need to peel!) and add to the bowl.
Mix everything together, top with sunflower seeds and jalapenos, if using.