A refreshing and tangy coleslaw perfect for any occasion.
Shred the cabbage and carrots into thin strips and place them in a large bowl.
Using a mandoline slicer can help achieve evenly thin strips for a professional look.
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, sugar, and ground black pepper until smooth.
Taste the dressing and adjust the seasoning to your preference before mixing it with the vegetables.
Pour the dressing over the shredded vegetables and toss well to coat evenly.
Ensure all the vegetables are well coated with the dressing for maximum flavor.
Cover the bowl and refrigerate the coleslaw for at least 2 hours before serving.
Chilling allows the flavors to meld together, enhancing the overall taste.
Serve the coleslaw chilled as a side dish or topping.
Garnish with a sprinkle of fresh herbs like parsley or dill for added freshness.
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