Tangy Cole Slaw

Cole Slaw

Cole Slaw

Most cole slaws are too sweet in my opinion. I like something a little more savory with a bit of tang. My dressing relies on mayonnaise (I use Hellmann’s) and yogurt. Plus somewhere along the line I started adding tarragon. I like the cabbage sliced thin as opposed to shredded, I use a mandoline. The cole slaw is best when made several hours in advance and allowed to meld flavors. Try it you will like it!

Tangy Cole Slaw

  • Servings: 4
  • Difficulty: easy
  • Print

1/2 head cabbage thinly sliced

2 carrots grated

4 green onions sliced on diagonal

1/2 cup yogurt

1/2 cup mayonnaise

1 Tablespoon fresh tarragon chopped

1Tablespoon water

2 teaspoons apple cider vinegar

1 teaspoon brown sugar

2 cloves garlic grated or minced

salt and pepper to taste

1. In a large bowl combine the cabbage, carrots and green onions.

2. In a medium bowl combine the rest of the ingredients. Season well with salt and pepper.

3. Pour the dressing over the cabbage and mix well. The slaw is best if refrigerated for several hours.


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