Mediterranean Diet Classic Homemade Coleslaw
This Mediterranean Diet Classic Homemade Coleslaw is a refreshing, nutrient-packed twist on a timeless favorite. Featuring crisp green and red cabbage, vibrant carrots, and the subtle bite of red onion, this recipe swaps out heavy mayonnaise for a creamy Greek yogurt-based dressing infused with olive oil, apple cider vinegar, and a touch of honey for natural sweetness. Finished off with Dijon mustard and fresh parsley, this coleslaw is both light and flavorful, perfectly embodying the health-conscious principles of the Mediterranean diet. Simple to prep in just 20 minutes and naturally gluten-free, it makes a cooling, crunchy side dish ideal for pairing with grilled meats, seafood, or vegetarian entrees. Whether you're hosting a summer gathering or looking for a healthy everyday accompaniment, this coleslaw will steal the spotlight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 small head Green cabbage
- 0.5 small head Red cabbage
- 2 large Carrots
- 0.5 medium Red onion
- 0.5 cup Greek yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Begin by preparing the vegetables. First, remove the outer leaves of the cabbages and then cut them in half, removing the core. Use a sharp knife or a mandoline to finely shred both the green and red cabbages and place them in a large mixing bowl.
Peel the carrots and grate them using a box grater or a food processor with a grating attachment. Add the grated carrots to the bowl with the shredded cabbage.
Finely slice the red onion into thin strips and add it to the bowl with the other vegetables.
In a separate bowl, combine the Greek yogurt, olive oil, apple cider vinegar, honey, and Dijon mustard. Stir well until the dressing is smooth and creamy.
Add salt and black pepper to the dressing and stir again to incorporate the seasonings.
Pour the dressing over the shredded cabbage mixture. Use salad tongs or a large spoon to toss everything together until the vegetables are evenly coated with the dressing.
Finally, sprinkle the chopped fresh parsley over the top of the coleslaw and give it one last gentle toss.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
Serve chilled as a fresh, crunchy side dish to accompany any Mediterranean-inspired meal.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 49.8 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2077 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
