Salads & bowls
Creamy Balsamic Slaw
A big, colorful slaw with finely sliced cabbage, cucumber, carrots, tomatoes, and yellow pepper, tossed in a tangy 3-ingredient creamy balsamic salad sauce. Great for Thanksgiving and even better after it sits.
Jump to ingredientsOne batch is the original recipe below.
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Ingredients
One batch is the original recipe. Change batches to make more.
Method
Use a mandoline with its safety guard to slice the red and green cabbage, yellow bell pepper, and cucumber thinly. Shred the carrots if they are not already shredded.
Add the sliced vegetables, 2 cups of shredded carrots, and a handful of tomatoes to a large bowl. Halve the tomatoes if you like.
Make the creamy balsamic salad sauce: whisk the nonfat Greek yogurt, balsamic vinegar, and Dijon mustard until smooth.
Pour the salad sauce over the vegetables and toss until everything is coated.
Serve immediately for extra crunch, or refrigerate and let the vegetables soften and soak up the flavor. Keep leftovers chilled.
This makes a huge bowl. Thin slices expose more of each vegetable to the salad sauce, and the flavors come together as it sits. The sauce alone is approximately 180 calories for the entire batch, or about 25 calories per 2 tablespoons. Nutrition varies by brand and does not include the vegetables. Salad sauce inspired by @jakehutchinson.