Greek Yogurt Coleslaw

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.

	this recipe	typical
fat	0%	16%
acid	11%	5%
sweetener	10%	3%
salt	0%	0%
dairy	40%	0%
aromatics	19%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

284 g	1 (10-ounce) bag shredded cabbage (about 4 cups)*
128 g	1 cup shredded carrots
80 g	1/2 cup thinly-sliced green onions
163 g	2/3 cups non-fat plain Greek yogurt
15 g	1 tablespoon lemon juice
30 g	2 Tablespoons apple cider vinegar
42 g	2 Tablespoons honey (warmed)
4 g	1 teaspoon Dijon mustard (optional)
2 g	1/4 tsp celery salt
	pinch of salt and freshly-cracked black pepper

Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hmm. I like all the ingredients, but mine came out tasting like sweet lemon yogurt. Way too much honey for my taste. Kind of reminiscent of breakfast coleslaw parfait or something. :) It was pleasant, but not really what I was aiming for. I added double the vi” — a cook, 3.0★

“Very glad to find this recipe! Tried a different version of coleslaw yesterday and knew that it was no Mayo and was searching for an alternative. This is what I can eat and not feel sick afterwards because of all the fat from mayonnaise in it. I agree that ap” — a cook, 5.0★