Coleslaw Apple Cabbage Salad

# What you’ll need:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded

02 - 1 large carrot, peeled and grated

03 - 1 large apple, cored and grated (sweet-tart variety)

04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt or light sour cream

06 - 2 tbsp mayonnaise (light or regular)

07 - 2 tsp Dijon mustard

08 - 1 tbsp apple cider vinegar

09 - 1 tsp honey

10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tbsp chopped fresh parsley

12 - 1 tbsp lemon juice (to prevent apple browning)

# Steps:

01 - Place the shredded cabbage, grated carrot, grated apple, and spring onions in a large mixing bowl. If using, toss the apple with lemon juice before adding to prevent browning.

02 - In a separate small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth.

03 - Pour the dressing over the vegetable and fruit mixture and toss thoroughly to coat evenly.

04 - Taste and adjust seasoning if necessary. Fold in chopped parsley if desired.

05 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled.

# Cooking tips:

01 -

The sweet-tart apple adds brightness that regular coleslaw can't touch, and suddenly everyone asks for seconds.
Greek yogurt keeps the dressing lighter than mayo-heavy versions, so you don't feel weighed down after eating it.
Ready in twenty minutes, which means you can have a restaurant-quality side dish without the fuss.

02 -

Never add the dressing more than an hour before serving, or the cabbage will lose its crunch and turn into mush—timing matters more than you'd think.
Grating instead of chopping makes an actual difference in how the salad feels in your mouth and how quickly it soaks up all that tangy dressing.

03 -