Greek Yogurt Coleslaw
To make Greek Yogurt Coleslaw, toss shredded cabbage and carrot with a Greek yogurt and mayo dressing, fold in fresh dill, and chill for at least 20 minutes before serving.
Coleslaw does not have to arrive swimming in enough mayonnaise to qualify as a regional weather event. Greek yogurt gives the dressing body and tang while keeping the cabbage and carrots crisp enough to remind you they are vegetables. A little acidity, seasoning, and sweetness round it out so the slaw still tastes like something you would put next to barbecue, not like a wellness seminar accidentally wandered onto your plate. The key is managing water. Cabbage releases moisture as it sits, so the dressing should coat rather than drown it. Toss thoroughly, give the slaw a short rest so the flavors settle, and then taste again. The yogurt’s acidity becomes more noticeable cold, while salt pulls additional moisture from the cabbage, so the texture changes a little after chilling. This version works especially well when you want a cooler, sharper side next to rich meats or sandwiches. You get crunch, tang, and creaminess without burying everything under a heavy dressing. It is still coleslaw. It just stopped wearing a winter coat in July.
