Napa Cabbage Greek Yogurt Coleslaw Recipe

🧂 Ingredients

• 3 Tbsp (37.5 ml) white wine vinegar
• 3 Tbsp (37.5 g) sugar
• 1 Tbsp (15 ml) soy sauce
• ½ tsp ginger

  (grated, fresh)
• ¼ tsp (1 ml) sesame seed oil
• 1 cup (285 g) Greek yogurt
• ½ head Napa cabbage

  (chopped)
• 1 cup (116 g) radishes

  (julienned or thinly sliced)
• 4-6 oz (98 g) snow peas

  (julienned)
• ½ cup (25 g) cilantro

  (fresh, coarse chopped leaves)
• ½ cup (55 g) almonds

  (slivered, toasted is optional)

Instructions

• 1 In a small bowl add the white wine vinegar and sugar, stirring to dissolve the
  sugar. Add the soy sauce, sesame seed oil and ginger and stir to combine all of
  the ingredients. Add the Greek yogurt and whisk until smooth.
• 2 Cover and refrigerate the dressing mix for at least an hour before serving your
  salad. Lay the plastic film directly on the dressing surface to prevent a film
  from forming.
• 3 In a large bowl, start with half a head of chopped Napa cabbage. Add radishes,
  snow peas, cilantro and almonds. Mix salad ingredients, add half of the
  refrigerated salad dressing mix (more or less, to your liking) and serve.

Nutrition Info