Slaw comes in so many forms. I like all kinds of varieties. Red, Green, a mixture of both, with napa cabbage with broccoli…the list goes on. This version is a basic vinegar slaw with a bit of creaminess from yogurt. Did you hear that Mayo-haters? A slightly creamy slaw sans mayo. A great side for any occasion.
I made this to accompany a leftover pork that was turned into a Pulled Pork Quinoa Bowl a bit later in the week. I think the leftovers were even better than the original roast!
Red Cabbage Slaw
1/4 Apple cider vinegar
1.5 tbs sugar
1 tsp sriracha
1/4 tsp salt
1/2 cup plain yogurt (I had 1.5% = lowfat, but I think 4% would be even better)
1/2 tbs olive oil
1/2 large red cabbage, thinly sliced
2 medium carrots, shredded
1 sour/sweet apple (pink lady or granny smith), shredded
Combine the vinegar, sugar, sriracha, salt, olive oil and yogurt in a bowl and whisk to combine.
In a large bowl combine carrots, cabbage and apple. Pour dressing over vegetables and toss well to coat. As with most slaws it is better if it has some time to mingle, so make 30-60 min (or a day) ahead for best results. I did not do that. It was better the next day.