A slightly lighter take on the classic.
Ingredients:
1 head savoy cabbage
1 bunch scallions, finely chopped
1 carrot, peeled and grated
1 cup plain yogurt
½ cup mayonnaise
Salt and freshly ground black pepper
A pinch of sugar or drizzle of maple or cider syrup, or more, to taste
3 tablespoons finely chopped parsley (optional)
Quarter the cabbage and slice off the cores.
Shred the cabbage into a large bowl, then fold in the scallions and carrot.
Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar or syrup.
Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
Check seasonings and add the optional chopped parsley just before serving.
