This is a quick fresh coleslaw made with Greek yogurt, honey and spicy mustard that goes great with BBQ!






Remove/discard the outer leaves from a head of cabbage. Cut in half, wash.
Clean 4-5 large carrots.

Use a food processor to shred half head of cabbage and carrots.


  • 1/2-3/4 cup Greek Yogurt (or mix of half Mayo and half plain or Greek Yogurt)
  • 2-4 tablespoons Stone Ground Mustard,
  • 2 -4 tablespoons Balsamic or Cider Vinegar
  • 2-3 tablespoon Honey
  • Salt & Pepper

Whisk, play with ingredients until to your taste, and mix in to slaw veggies. Refrigerate at least 1 hour or overnight for flavors to mingle.


Serve with BBQ

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