Simply Sunday’s Cole Slaw

There are SO many versions of cole slaw.  Mayo based, vinegar based, sweet, tangy, spicy… the list goes on

After trying many variations, this is the one we like the best

The addition of greek yogurt gives it a tang and the agave nectar gives it a light sweetness

I choose red cabbage because we love the color and crunch & savoy cabbage because it has a great texture and the little ridges hold the dressing

This recipe calls for about a pound and a half of each cabbage and 2 cups of carrots


Let’s start with the savoy cabbage.  Cut in half and then slice out the core in a “V”

I like to use a serrated knife and thinly slice or shred the cabbage

Same procedure for the red cabbage

Once both cabbages are shredded, mix in a large bowl

Depending upon how large your mixing bowl is, you may need to do this in 2 batches


Now let’s peel & shred our carrots.  I used a box grater but you can use a food processor with the shredding blade as well

Toss carrots in with the cabbage

How pretty!


Time to make the dressing

You’ll need 1 & 1/2 tablespoons each of: Dijon mustard, cider vinegar, lemon juice & agave nectar

You can find agave in the baking aisle at the grocer near the sugars

You can substitute regular sugar for agave in this recipe, just make sure it dissolves when you mix the dressing ingredients

You’ll also need 1 teaspoon of kosher salt, 1/2 cup sour cream, 1/2 cup greek yogurt and 2 tablespoons mayo


Mix dressing ingredients well and add in 1 small, finely chopped onion


Again, I find it easier to combine all of the ingredients if I work in batches

Stir the dressing into half of the cabbage mixture until coated, and add in more cabbage a little at a time until its all incorporated

Cover in plastic wrap and let the flavors meld at least 2-4 hours in the refrigerator

Honestly, slaw tastes best after it sits overnight.  If you’re organized enough to make this salad the day before, go for it!

Before serving, mix well and season with kosher salt and black pepper to taste

We served this alongside our Pulled Pork for a great meal!



Simply Sundays ~ Cole Slaw

  • Servings: 8-10
  • Difficulty: Easy
  • Print


1 1/2 pounds savoy cabbage

1 1/2 pounds red cabbage

2 cups of carrots

1 1/2 tablespoons of dijon mustard

1 1/2 tablespoons cider vinegar

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons agave nectar

1 teaspoon of kosher salt

1/2 cup sour cream

1/2 cup greek yogurt

2 tablespoons mayo

1 small onion, finely chopped

kosher salt and black pepper to taste


Halve and remove core from both heads of cabbage; thinly slice or shred

Peel & shred carrots; add all veggies to mixing bowl and toss

Mix all dressing ingredients well, add in one finely chopped onion; stir into veggies

Cover with plastic wrap and let sit 2-4 hours to overnight

Stir well before serving and season with kosher salt and black pepper to taste

Tools used to make this recipe

Cuisinart Boxed Grater

Simply Bamboo Maui Bamboo Cutting Board

Pyrex Mixing Bowl

Mini Prep Glass Bowl

© Simply Sundays 2018
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