1 bag(16 oz.) shredded green cabbage and carrots (or you can shred your own carrots and cabbage)
¼cuplight mayonnaise (I like the kind made with olive oil)
¼cupplain nonfat Greek yogurt(see note)
2tablespoonsgranulated sugar
3tablespoonswhite vinegar
½teaspooncelery seeds
½teaspoonDijon mustard (optional)(add more or less to taste)
Optional: Black pepper, salt, and/or fresh parsley
Instructions
In a large bowl, whisk together mayonnaise, yogurt, sugar, vinegar, celery seed, and mustard (if using) until smooth. Season with salt and pepper, to taste.
Add shredded cabbage/carrot mixture. Mix well until dressing coats the cabbage.
Cover bowl tightly and refrigerate for at least one hour. Stir well before serving.
Serve garnished with freshly cracked black pepper or chopped fresh parsley, if desired.
Video
Notes
Greek yogurt adds a tangy flavor. If the dressing is too tangy for you, add more sugar. If it's not tangy enough, add more vinegar, or less sugar.
Any kind of Greek yogurt will work: nonfat, reduced fat, 2%, full-fat. Regular yogurt works too, but the dressing will be a bit thinner.
It's normal for the coleslaw to deflate a bit. Just stir it well before serving.
Possible add-ins: parsley, bell pepper, onion, celery, scallions, chives, or whatever you like best.