Ingredients:
- 1/2 cup of Greek yogurt
- 4 tablespoons lemon juice
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 cup chopped dill leaves
- Salt and pepper, to taste
- 1 cup carrots, finely peeled and chopped
- 2 cups green cabbage, shredded and chopped
- 2 cups purple cabbage, shredded and chopped
- 1 red bell pepper, finely chopped
- 1-2 stalks celery, chopped
- 1 cup broccoli stems, finely chopped
Directions
- In large mixing bowl, combine the Greek yogurt, lemon juice, mayonnaise, Dijon mustard, honey, olive oil, and dill leaves. Whisk until combined. Add salt and pepper.
- In the same bowl, above the dressing, add in the carrots, green and purple cabbage, red pepper, celery, and broccoli stems. Stir to combine or cover the bowl with a lid and shake until combined.
- Place the coleslaw into the refrigerator for 1 hour before serving.