Yogurt-dressed coleslaw

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is a very straightforward slaw—I like to keep things pretty standard when pulled pork is involved. Serve it on the sandwiches, Virginia-style, or on the side.


  • 3 tablespoons plain Greek yogurt (preferably full-fat)
  • ¼ cup (60 ml) cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon sugar
  • ½ teaspoon celery seed
  • 1 teaspoon salt, or more to taste
  • Freshly ground black pepper
  • 1 small head green cabbage
  • 1 large carrot


Morning or Evening

In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, celery seed, salt, and lots of pepper. Quarter, core, and finely shred (or food-processor) the cabbage. Peel and grate the carrot and add the cabbage and carrot to the bowl with the dressing. Toss to coat. Cover and refrigerate until ready to serve.