Yogurt or the more traditional mayonnaise work equally well in this classic salad. Vegenaise works great for a vegan variation. Try strained or Greek yogurt instead of regular for a less runny dressing. Celery seeds add a classic retro flavor, but are entirely optional.

Ingredients

• 4 cups cabbage, shredded, chopped
• 1 cup carrot, shredded
• ½ cup greek yogurt, or mayonnaise or extra-virgin olive oil
• 1 teaspoon apple cider vinegar, or white wine vinegar
• ¼ teaspoon salt, or more to taste
• 1 pinch black pepper
• 1 teaspoon celery seed, optional

Featured Meals

This recipe has been featured in the following meals:

• California Cheeseburger Meal
• Zinful BBQ Chicken Sandwiches with Baked Beans & Coleslaw
• Fish & Sweet Potato Chips
• Steak with Baked Beans & Coleslaw