Coleslaw with Apple and Yogurt Dressing

By LRay

Coleslaw with Apple and Yogurt Dressing
Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

8 servings

active:

25 minutes

total:

25 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Marcus Nilsson

July 2012

Ingredients

• 8 cups mixed shredded red and green cabbage
• 1 12-oz. bag broccoli slaw mix
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced scallions (about 4)
• 1 cup nonfat Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated garlic
• Kosher salt, freshly ground pepper
• 1 green apple

Preparation

Step 1

Preparation

Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.

Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.

No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Slaw Recipes Slideshow.