Double Cabbage Slaw | Whole Living

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Double Cabbage Slaw

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    Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.
    • Yield Makes 6 cups
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    Ingredients

    • 1/2 small purple cabbage, shredded
    • 1/2 small green cabbage, shredded
    • 1 teaspoon sugar
    • 1/2 cup plain nonfat yogurt
    • 1 tablespoon lemon juice
    • 1/4 cup poppy seeds
    • Kosher salt and freshly ground black pepper

    Directions

    1. Combine the cabbages in a large bowl.

    2. In a small bowl, whisk together the sugar, yogurt, and lemon juice. Spoon over the cabbage and toss to combine thoroughly. Sprinkle the poppy seeds into the bowl.

    3. Season with salt and pepper and serve.

    Cook's Note

    The slaw will keep, tightly covered, in the refrigerator for up to 2 days.

    Recipe Reviews

    Reviews (2)

    • gitinoam
      11 Jul, 2010

      I just made this and was very dissapointed. The salad itself is very pretty but it didn't taste good at all!

    • allararos
      30 Jun, 2010

      I had never made slaw before. This took no time at all - super easy to make! I used whole milk yogurt in lieu of non-fat. I didn't feel that it made it heavy in the slightest. Blogged here: http://bambinosteps.com/2010/06/summer-salads/.

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