# What You'll Need:
→ Vegetables & Fruit
01 - 14 oz white cabbage, finely shredded
02 - 1 large carrot, peeled and grated
03 - 1 large apple, cored and grated (sweet-tart variety)
04 - 2 spring onions, finely sliced
→ Dressing
05 - 3.5 oz Greek yogurt (or light sour cream)
06 - 2 tbsp mayonnaise (light or regular)
07 - 2 tsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
→ Optional Additions
11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp lemon juice (to prevent apple browning)
# Directions:
01 - Place the shredded cabbage, grated carrot, grated apple, and spring onions in a large mixing bowl. If using lemon juice to prevent browning, toss the apple with it before adding to the bowl.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until completely smooth and well combined.
03 - Pour the dressing over the salad ingredients. Toss thoroughly to coat all the vegetables and apple evenly with the creamy dressing.
04 - Taste the coleslaw and adjust seasoning with additional salt and pepper if needed. Fold in the chopped parsley if using.
05 - Refrigerate the coleslaw for at least 15 minutes to allow the flavors to meld together. Serve chilled for the best taste and texture.
