Creamy Yogurt Vinegar Coleslaw

1. 1

   First core the cabbage. Thinly slice the cabbage, cutting on the shorter end to ensure smaller pieces. In a large mixing bowl combine sliced cabbage and diced red onion; set aside.

2. 2

   In a small mixing bowl, whisk together Creole mustard, garlic, vinegar and Greek yogurt. Salt and pepper to taste.

3. 3

   Toss yogurt vinaigrette dressing with cabbage and onions until completely coated.

4. 4

   Cover and chill in the refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.