Crunchy Vinegar & Yogurt Slaw
A bright, tangy slaw with a creamy yogurt base and a sharp vinegar kick. Finely shredded cabbage and carrots stay ultra-crunchy, coated in a light, refreshing dressing. Ready in minutes, it's the perfect cool companion to spicy grilled meats, burgers, or alongside your favorite barbecue spread.
For 4 servings
- prep
Shred the cabbage and carrot.
1.Remove any tough outer leaves from the cabbage, then slice it very thinly with a sharp knife or mandoline.2.Peel the carrot and cut into thin matchsticks (julienne).3.Place both in a large mixing bowl and toss to combine. - mix
Whisk together the dressing.
1.In a small bowl, combine the yogurt, white vinegar, olive oil, and sugar.2.Add the salt and black pepper.3.Whisk vigorously until the mixture is completely smooth and creamy.TIPMake sure the yogurt is cold and thick for the creamiest dressing. Greek yogurt is a great substitute if you want extra body. - mix
Toss the slaw with the dressing.
1.Pour the dressing over the shredded cabbage and carrot mixture.2.Toss well with your hands or two large spoons until every strand is evenly coated.3.Fold in the chopped fresh parsley.TIPToss gently but thoroughly. Overworking the cabbage at this stage will cause it to release water and lose its crunch. - rest · ~10 min
Chill briefly and serve.
Cover the bowl and refrigerate for at least 10 minutes to let the flavors meld. This short rest keeps the cabbage crisp while the dressing soaks in. Serve cold.
TIPFor the crunchiest texture, serve within 2 hours of making. If making ahead, wait to dress the slaw until just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for paper-thin cabbage shreds that stay crunchy.
- 2Salt the shredded cabbage 10 minutes before dressing, then squeeze out excess moisture for extra crunch.
- 3Substitute Greek yogurt for plain yogurt to make the dressing thicker and tangier.
- 4For a milder vinegar bite, swap white vinegar for apple cider vinegar.
- 5Serve immediately after chilling; dressed slaw loses crunch after 2 hours.
- 6If making ahead, keep dressing separate and toss just before serving.
Adapt it for your goals.
Low-fat
Replace yogurt with nonfat Greek yogurt and reduce olive oil to 1 teaspoon to cut calories while keeping the creamy texture.
veganVegan
Swap yogurt for a plain unsweetened plant-based yogurt (like coconut or soy) and use maple syrup instead of sugar for a dairy-free slaw.
herb swapHerb swap
Replace parsley with fresh dill or cilantro for a different herbaceous note that pairs well with fish tacos or grilled lamb.
spicy kickSpicy kick
Add 1/2 teaspoon of red pepper flakes or a minced serrano chile to the dressing for a heat that cuts through rich barbecue.
Why this is on our healthy list.
Rich in Probiotics
Plain yogurt provides live active cultures that support gut health and digestion.
Low in Calories
Cabbage and carrots form the base, keeping this slaw light and filling without excess calories or fat.
Good Source of Vitamin A
Carrots deliver beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Hydrating & Fiber-Rich
Cabbage is high in water content and dietary fiber, promoting hydration and regular digestion.
Frequently asked questions
Yes, but red cabbage is slightly denser and more peppery. You may want to shred it finer and let it sit in the dressing 5 minutes longer to soften slightly.
