Featured Recipe
Tangy Creamy Slaw
By Kate
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A creamy, crunchy cabbage and carrot slaw with a tangy twist using Greek yogurt and apple cider vinegar. Swapped parsley for cilantro and green onions for chives. Lightly sweetened with honey instead of sugar. Chill to let flavors marry but watch the crunch. Easy on prep but no shortcuts on tossing well. Serves a crowd, perfect for BBQs or weeknight sides.
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Prep:
15 min
Cook:
0 min
Total:
Serves:
12 servings
slaw
BBQ
salad
vegetarian
Introduction
Crunchy cabbage. Sweet carrots. Hardly complicated but nail the dressing balance and this side shines. Swap store-bought coleslaw for something fresh and bold with hints of cilantro and honey—not your average mayo mess. Creamy but with a tang that snaps awake the palate. Use Greek yogurt for extra silkiness and a hint of tang. Apple cider vinegar punches it up, replacing dull old white vinegar. Don’t dump dressing all at once; toss carefully and often to coat every shred. Chill long enough to marry flavors but keep an eye—soft cabbage ruins texture. This slaw works great with grilled proteins or as a picnic staple. Kitchen short? Greek yogurt stands in for mayo without losing creaminess. Chives replace green onions and add a delicate onion note without overpowering. Cilantro swaps parsley bringing fresh brightness and an herbaceous bite. Honey smooths acidity and balances out the sharp edges. Simple steps that punch above their weight.
Ingredients
About the ingredients
Mayonnaise is flexible; Greek yogurt adds protein and lightens the fat load if you want. Whole milk or any milk will do but steer clear of skim—it thins dressing poorly and loses richness. Apple cider vinegar is the key acid—swap white vinegar but expect harsher edges. Honey replaces granulated sugar to avoid graininess and brings depth; maple syrup can be used instead. Fresh herbs matter—cilantro adds brightness and complexity over parsley but use parsley if you prefer earthier. Chives give mild onion flavor; scallions or shallots are good backups but adjust amounts since they’re sharper. Coleslaw mix bags save time but fresh shredded cabbage and carrots work better; rip cabbage into bite-size. Always use fresh carrots—not pre-shredded—to maintain crunch and sweetness. Tossing often and gently helps distribute dressing well and prevents sogginess. The cooling time lets flavors blend but not so long as to wilt cabbage—think texture over time.
Method
Technique Tips
Whisking dressing ensures even distribution of flavors—don’t just dump ingredients and stir. Mayo’s heavy; whisk in milk gradually until pourable but still thick enough to cling. Pour dressing over well-mixed veg to avoid dry pockets or clumping. Tossing gently but thoroughly coats every strand. Avoid over-tossing once chilled to keep integrity of the cabbage. Cover tightly in fridge to keep fresh and prevent odors from other foods. Cooling mellows vinegar’s bite and lets herbs infuse—about 55 minutes is ideal, give or take 5 minutes depending on fridge temp. Over-chilling kills crunch and dulls freshness; judge texture by touch—should snap but not be stiff. Taste after chilling; add salt or a squeeze of lime juice for brightness if needed. Serve cold; slaw should look glossy, not watery. This method beats haphazard mixing and ensures every bite is balanced.
Chef's Notes
- 💡 Chill slaw for 55 minutes—not more. Cabbage softens too much otherwise. Texture matters. Keeps crunch.
- 💡 Watch the dressing; whisk thoroughly for distribution. Don't just dump. Milk makes it pourable but thick still. Helps cling.
- 💡 Fresh herbs really change the profile. Swap cilantro with parsley if you dislike that flavor. Chives give a gentler touch.
- 💡 Mayo flexible; Greek yogurt boosts protein. Can use sour cream too but adjust acid. Milk thins far better than water.
- 💡 Avoid sogginess. More dressing? Add splash of milk to rescue. Fresh ingredients fix dryness; especially carrots.
