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- 4 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 cup carrots, grated - 1 cup strawberries, hulled and sliced - 1/2 cup red onion, thinly sliced - 1/2 cup plain Greek yogurt - 2 tablespoons apple cider vinegar - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and black pepper, to taste - 1/4 cup toasted pecans for garnish (optional) The key to a great Crisp Strawberry Coleslaw starts with fresh produce. When you choose your cabbages, look for bright green and deep red colors. The carrots should be crisp and firm, while the strawberries need to be ripe and sweet. For the dressing, I recommend using plain Greek yogurt. It adds creaminess without being too heavy. The apple cider vinegar gives a nice tang that balances the sweetness of the honey. Dijon mustard adds depth and a touch of spice. Don’t forget the seasoning! A pinch of salt and a dash of black pepper will enhance all the flavors in your coleslaw. If you want a little crunch, sprinkle some toasted pecans on top. This recipe is simple. You’ll find it is full of flavor. Check out the Full Recipe to make your own! To start, I gather all my fresh ingredients. In a large mixing bowl, I combine the finely shredded green cabbage and red cabbage. Next, I add the grated carrots, sliced strawberries, and thinly sliced red onion. It’s important to gently toss the mixture. This ensures an even mix of colors and flavors. In a separate medium bowl, I whisk together the plain Greek yogurt, apple cider vinegar, honey, and Dijon mustard. I mix until the dressing is smooth and creamy. This dressing brings a nice balance of tangy and sweet flavors to the coleslaw. Next, I pour the prepared dressing over the vegetable mixture. I carefully toss everything to coat the vegetables and strawberries evenly. This step is key. The dressing helps tie all the flavors together. I then season the coleslaw with salt and black pepper to taste. I adjust the seasoning as needed. After that, I let the coleslaw rest. Allowing it to sit for 10-15 minutes helps the flavors develop. For a chilled dish, I can also refrigerate it for up to 30 minutes. This wait is worth it! For the best taste, adjust the sweetness and tanginess of your dressing. You can add more honey for sweetness or extra vinegar for tang. Always use fresh, ripe strawberries. They make a big difference in flavor and color. Let your coleslaw marinate before serving. This helps all the flavors blend well and improves the texture. Crumble the pecans into smaller pieces for easier mixing and eating. This also adds a nice crunch to every bite. Serve this coleslaw cold. It works great as a side dish with grilled meats. You can also pair it with a light vinaigrette. This adds extra moisture and enhances the fresh flavors. Enjoy the burst of taste with every forkful! {{image_4}} You can mix things up by changing the fruit. Try using blueberries or thin apple slices instead of strawberries. Both give a sweet taste and add color. For more sweetness, add dried fruits like cranberries. They make the coleslaw chewy and fun! For a different flavor, include some nuts. Walnuts or almonds work great. They add a nice crunch and taste. Seeds can also boost texture. Try sunflower or pumpkin seeds for an extra bite. Both add health benefits and make every bite exciting! You can switch up the dressing too. Use sour cream instead of yogurt for a creamier taste. This makes the coleslaw richer and more filling. You can also play with mustards. Whole grain or spicy mustard can give a nice kick. Experiment to find your favorite mix! For the full recipe, check out the Crisp Strawberry Coleslaw section. Keep your Crisp Strawberry Coleslaw in an airtight container. This helps maintain its freshness. Store it in the refrigerator. This way, it stays cool and crisp for a few days. For the best taste, enjoy your coleslaw within 1-2 days. After this time, the flavors will fade. The texture may also change, making it less enjoyable. I do not recommend freezing this coleslaw. Freezing alters the texture of the cabbage and strawberries. When you thaw it, the coleslaw may become mushy. Enjoy it fresh for the best experience! Crisp Strawberry Coleslaw lasts about 1-2 days in the fridge. The taste may fade over time. To enjoy the best flavors, eat it fresh. Yes, you can make it ahead of time. It's best to prepare it a few hours before serving. This helps the flavors blend and improves the taste. To make this coleslaw vegan, just swap the Greek yogurt with a plant-based yogurt. This simple change keeps the creamy texture and taste. This coleslaw pairs well with many dishes. Serve it alongside grilled chicken, pork, or fish for a refreshing side. This coleslaw provides about 120 calories per serving. It has 3 grams of protein, 6 grams of fat, and 2 grams of fiber. Check the specific ingredients for exact details in the Full Recipe. This blog post shared a fresh recipe for Crisp Strawberry Coleslaw. We covered the key ingredients, the simple steps to prepare it, and tips for enhancing flavor and texture. You can easily adjust the fruits or dressing to your liking. This dish works great as a side or topping for grilled meals. Remember to store it properly for the best taste. I hope you enjoy making this tasty and colorful coleslaw!

Crisp Strawberry Coleslaw

Discover a refreshing twist on coleslaw with this Crisp Strawberry Coleslaw recipe! Packed with vibrant colors and flavors, this dish blends crunchy cabbage, sweet strawberries, and a creamy dressing that's sure to impress. Perfect as a side for summer gatherings or a light lunch, it’s not just delicious but also easy to make. Click through to explore the full recipe and elevate your next meal with this tasty and healthy salad!
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Ingredients
  

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1 cup strawberries, hulled and sliced

1/2 cup red onion, thinly sliced

1/2 cup plain Greek yogurt

2 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

Salt and black pepper, to taste

1/4 cup toasted pecans for garnish (optional)

Instructions
 

In a large mixing bowl, combine the finely shredded green cabbage and red cabbage. Add the grated carrots, sliced strawberries, and thinly sliced red onion. Gently toss the mixture together to ensure an even distribution of colors and flavors.

    In a separate medium bowl, whisk together the plain Greek yogurt, apple cider vinegar, honey, and Dijon mustard until the mixture is smooth and creamy. This will serve as the dressing for your coleslaw.

      Pour the prepared dressing over the cabbage and strawberry mixture. Carefully toss everything together until the vegetables and strawberries are evenly coated with the dressing.

        Season the coleslaw with salt and black pepper to taste. Adjust the seasoning as needed to suit your flavor preference.

          Allow the coleslaw to rest at room temperature for about 10-15 minutes to enable the flavors to develop. Alternatively, you can refrigerate it for up to 30 minutes if you prefer a chilled side dish.

            Just before serving, sprinkle the toasted pecans on top to add a delightful crunch and garnish, making the dish even more appealing.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6