Ingredients1 h 10 m servings 473 cals
- Stir yogurt, mayonnaise, vinegar, and honey together in a large bowl. Gradually beat milk into the yogurt mixture until you reach your desired consistency; season with salt and pepper. Add coleslaw mix and toss to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 473 calories; 34.7 g fat; 34 g carbohydrates; 7.7 g protein; 43 mg cholesterol; 291 mg sodium. Full nutrition
ReviewsRead all reviews 15
I like this recipe - except for the mayo - any tips on how to eliminate it and sub something else?
it was DEEE-LISH. i did halve the mayo tho and i added more 1% milk and vinegar but not much. probably had to do that bc we only used 1/4c mayo. i may even cut the mayo completely next time bc...
I made this with freshly grated cabbage and carrot mix and it was really good. I did approximate measurements it and make 1/4 of the recipe. It was still pretty 'wet' and I prefer my cole slaw ...
We loved this tangy coleslaw. It was a pleasant change from coleslaws that incorporate mayo and a good side for fried chicken.
I used half the yogurt. I also used more cabbage, one whole head along with a large onion and several carrots. I made a huge batch. Seems like this recipe needs more cabbage. Makes a lot of dres...
Was really good. Did not add any milk but did add about a TBS of sugar to sweeten it just a tad without adding too much of a honey flavor.
Loved it!!!! My only change was to add a bit of fresh dill. Thank you for a fantastic recipe!
You can do away with mayo, I added 16 oz. Greek yogurt and 1 tablespoon fresh lemon juice. Add more honey if you like it sweeter!!