Yogurt Coleslaw Dressing Recipes

Steps:

• In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.

Steps:

• Whisk all ingredients together.
• Pour over coleslaw & mix well.
• Chill for about 30 minutes to allow flavour to develop.
• Store extra dressing in fridge.

Steps:

• Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
• Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
• Check seasonings and add the parsley just before serving.

Steps:

• Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
• Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
• No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

Steps:

• Put the tahini, yogurt, garlic, and some seasoning in a large bowl and mix until smooth. The dressing will thicken so add 2-3 tbsps cold water to loosen it. Add the vegetables to the dressing, and toss together until everything is well coated.