Ingredients
Scale
1 cup Greek Yogurt
1/4 cup Buttermilk
2 tbsp Apple Cider Vinegar
2 tbsp Honey
1 tsp Dijon Mustard
1 tsp Salt
1/2 tsp Black Pepper
Instructions
In a medium bowl, whisk Greek yogurt, buttermilk, and Dijon mustard until smooth.
Pour in apple cider vinegar and mix thoroughly to emulsify the dressing.
Stir in honey and adjust sweetness to your preference.
Add salt and black pepper, then refrigerate for a minimum of 30 minutes before serving.
Notes
For vegan option, substitute Greek yogurt and buttermilk with their plant-based alternatives.
Chill shredded cabbage separately before mixing the dressing to preserve its crunch.
Drain excess liquid from Greek yogurt for a thicker dressing by squeezing it through cheesecloth.
- Prep Time: 10
- Category: Dinner
- Method: Stirring
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (prepared coleslaw)
- Calories: 90
- Sugar: 6g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 10mg