Simple creamy cabbage coleslaw with a tangy dressing.
15 gYogurt
Optional
50 gCabbage
30 gCarrot
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5 gSugar
45 gMayonnaise
2 tspVinegar
To tasteSalt
To tasteBlack Pepper
Prepare the vegetables by finely shredding the cabbage and grating the carrot, then place them in a mixing bowl.
In a medium bowl, whisk together mayonnaise, yogurt, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
Add the shredded cabbage and grated carrot to the bowl and toss thoroughly until all the vegetables are evenly coated with the dressing.
Let the coleslaw rest in the refrigerator for at least 10 minutes to allow the flavors to meld, then taste and adjust seasoning with more salt or pepper if needed before serving.