For the dressing:
10 ounces of plain Greek yogurt
1/4 cup mayonnaise
1/4 cup honey
2 Tablespoons apple cider vinegar
a pinch of sugar
Salt and freshly ground black pepper
For the Slaw:
1 small cabbage, shredded (6 - 7 cups packed)
1 1/2 cups matchstick carrots
2 large apples, sliced into matchsticks (about 3 cups)
1/2 cup sliced green onions
3/4 cup sliced almonds
3/4 cup dried cranberries
**I did half a head or red cabbage and half a head of green cabbage to add color. I used one granny smith apple and one honey crisp apple to mix the tart and sweet flavors.
Whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
Chop the vegetables into julienne strips. When you chop your apples, place them into a small dish and toss with the juice from the lemon to prevent browning.
In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture, add a couple pinches of sugar and toss to evenly coat. You can serve this right away or chill it for an hour or so. If you let it sit in the dressing overnight, your carrots may soften and take away some of the fresh crunch of the dish. For a picnic or cook out, take your veggie mix and dressing in separate containers then toss together and serve! This makes such a pretty presentation and you can save some "undressed" for the little ones as healthy finger food to munch!
I just love how this turned out and I hope you will too!