Creamy Spring Vegetable Slaw Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the shredded cabbage, carrots, radishes, and spring onions.
• STEP 2.In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the vegetables and toss well to coat.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• STEP 5.Before serving, garnish the slaw with chopped fresh herbs, such as parsley or dill.
• STEP 6.Serve the creamy spring vegetable slaw chilled as a side dish or as a light lunch.

Cooking Tips

• You can add other spring vegetables like snow peas or asparagus to the slaw.
• For a vegan version, you can use vegan mayonnaise or substitute it with cashew cream or tahini.
• Adjust the sweetness and tanginess of the dressing by adding more or less honey and lemon juice.

Storage and Serving

• This slaw is best served chilled.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the slaw a good toss to redistribute the dressing.