A simple recipe for Easy Spicy Coleslaw Without Mayo that not only tastes delicious but is healthy too.
If using whole cabbage, remove outer leaves and cut into thin wedges. Cut out the core. Chop or shred finely with a sharp knife or shred with a box grater. Toss to combine all the veg.
*See post for detailed instructions on using a food processor to shred the cabbage and carrot.
Combine the Greek yogurt, rice vinegar, salt, pepper, horseradish, and celery seed, mix thoroughly. It will be thick.
Add to the cabbage mixture and stir to distribute. Refrigerate for a few hours to allow the flavors to meld.
The sauce for this Spicy Coleslaw is quite thick but will thin out as the cabbage releases juices after a few hours in the fridge. If you want the sauce a bit more "liquidy", add another tbsp of rice vinegar.
Adjust the horseradish to your taste or leave out entirely.
If you want a sweeter slaw, start with 1 tsp of sugar, taste, and adjust.