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This slaw is delicious leftover—the longer it sits, the more the flavors meld together.
Summer slaw with herbed yogurt dressing
- Preparation time:
- Total time:
Red cabbage and fennel are deliciously crunchy in this slaw, and the flavorful dressing blends together in a snap.
1 cup fat-free plain Greek yogurt
¼ bunch fresh dill
¼ bunch fresh Italian parsley
Juice of 1 lemon
3 Tbsp. cool water
½ tsp. onion powder
For the slaw:
1 small red cabbage, shredded (or ⅓ –½ of a large cabbage)
2 medium heads fennel, thinly sliced (fronds reserved for garnish)
1 bunch scallions, thinly sliced
Edible flowers, to garnish (optional)
- Place the yogurt, dill, parsley, lemon juice, water, and onion powder in a blender or food processor and blend to combine. Season the dressing with salt and pepper to taste.
- In a small bowl, toss the cabbage, fennel, and scallions to combine. Add the dressing and toss well to coat. Let sit for 30 minutes in the refrigerator to allow the flavors to meld.
- Just before serving, garnish with the fennel fronds and edible flowers, if using.