Fresh Coleslaw

A bright, crunchy coleslaw with cabbage, carrots, and a light yogurt (or mayo) dressing. I used sherry vinegar for this version, but you can use any vinegar you like. Taste as you go and adjust the sweetness and acidity to your palate.

• Prep Time:10 minutes
• Cook Time:0 minutes
• Total Time:10 minutes
• Yield: 6 servings

ALSO Note - this recipe can be used for Fish Tacos - make this to be the crunchy part of the fish taco, or any taco for that matter.

Ingredients

Vegetables

• 3/4 head green cabbage, shredded (or 1/2 green + 1/4 red, about 4 1/2 cups total)
• 3 medium carrots, shredded
• 3 green onions, thinly sliced
• 3 tablespoons fresh dill, chopped (optional)
• Cheat - some places have the slaw already packaged for you - get that - save some work.

Dressing

• 3/4 cup Greek yogurt or mayonnaise
• 2 tablespoons sherry vinegar (or apple cider vinegar, red wine vinegar, or your favorite)
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, whisk together the Greek yogurt (or mayonnaise), sherry vinegar, Dijon mustard, honey, salt, and pepper until smooth.
2. In a large mixing bowl, combine the shredded cabbage, carrots, green onions, and dill (if using).
3. Pour the dressing over the vegetables and toss until everything is evenly coated.
4. Taste the slaw. If you prefer a little more sweetness, add a small drizzle of honey. If you want more brightness, add another splash of vinegar. Adjust salt and pepper as needed.
5. Let the coleslaw rest in the refrigerator for 10–15 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

Notes

I used sherry vinegar for this version, which adds a soft, rounded acidity that pairs well with halibut and other delicate fish. You can use apple cider vinegar, red wine vinegar, or even rice vinegar — just adjust the sweetness and salt to keep the slaw balanced.

For a more “Culinary Medicine”–focused version, choose Greek yogurt instead of mayonnaise to increase protein and reduce saturated fat.

Nutrition (Approximate, per serving – yogurt-based)

Calories: ~70 kcal
Carbohydrates: ~13 g
Protein: ~5 g
Total Fat: ~1 g
Fiber: ~4 g
Sodium: depends on salt added

Nutrition values are estimates and will vary depending on whether you use yogurt or mayonnaise, and how much honey and salt you add when you taste and adjust the dressing.

Mediterranean Diet - one point for vegetables