Ingredients
For the Dressing:
½ cup plain Greek yogurt
1 garlic clove, minced
1 teaspoon Dijon mustard
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons water
½ teaspoon salt
¼ teaspoon black pepper
For the Slaw:
2 cups thinly sliced kale, stems removed
2 cups thinly sliced red cabbage, core removed
1 cup shredded carrot
2 green onions, sliced
Instructions
- In a small bowl, whisk together the Greek yogurt, garlic, mustard, olive oil, lemon juice, and water. Season with salt and pepper and stir to combine.
- In a large bowl, combine the kale, red cabbage, carrots, and sliced onions. Drizzle in the creamy dressing and mix thoroughly with a spoon to evenly distribute the dressing. Cover with plastic wrap and refrigerate for 30 minutes before serving.