Greek Yogurt Coleslaw

It was perhaps the sudden urge to make coleslaw at home when I saw this beautiful organic red cabbage at the farmer's market. Since it is coleslaw, I really wanted to replicate this refreshing and crisp cabbage-celery slaw salad (also check this delicious Celery, Dates and Cashew Salad) that I have recently enjoyed while dining out. That salad coleslaw, served with beer-batter fish bites, had the perfect crunch from the cabbage and celery, tastefully balanced by light creamy mayo dressing. Besides this slaw salad, the only coleslaw that I have had, and till today served as childhood memory, is the KFC coleslaw.

This homemade coleslaw is quick and easy to prepare - using cabbage, red cabbage, Greek yogurt, organic apple cider vinegar, salt and pepper.

Enjoy as side-dish with chicken, fish or complement with sandwiches, hot dogs or wraps.

Homemade Greek Yogurt Coleslaw
2-3 cups of finely sliced cabbage(mixture of regular and red cabbage)
0.5-1 cup Greek yogurt (adjust quantity accordingly depending on cabbage servings)
1tbsp organic apple cider vinegar (Dynamic Health brand)
Dash of sea salt and freshly ground black pepper

Directions: First, add 1/2-cup yogurt to the cabbage and gently mix. If not enough, add another 1/2 cup (or less) of yogurt. Mix everything together and adjust the flavors according to your preference. (Note: I prefer my coleslaw to be less "liquid" and added less yogurt to have more cabbage to yogurt ratio. I also prefer it more tangy and did not add any sugar/sweetener to the mix).

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