A lighter coleslaw that’s made with non-fat Greek yogurt to add thickness without extra fat and calories.
1/2 cup plain non-fat Greek yogurt
2 tablespoons Dijon mustard
2 teaspoons mayonnaise
2 teaspoons fresh lemon juice
Bag of classic slaw (shredded cabbage)
1/2 teaspoon celery seed
kosher salt and black pepper
Whisk together yogurt, mustard, mayonnaise, and lemon juice in a large bowl. Add the slaw mixture and toss well to combine. Season with celery seed, salt, and pepper. Cover and refrigerate for 2 to 24 hours. Bring to room temperature before serving.