A delightful twist on the classic coleslaw, featuring a creamy dressing and fresh vegetables.
Shred the cabbage into thin strips and place it in a large mixing bowl.
Use a sharp knife or a mandoline slicer for even and thin strips.
Peel and grate the carrots, then add them to the bowl with the cabbage.
Grating the carrots finely ensures they mix well with the cabbage.
Finely chop the onion and mix it with the cabbage and carrots.
Choose a mild onion variety to avoid overpowering the slaw.
In a separate bowl, whisk together the sugar, salt, white pepper, yogurt, mayonnaise, vinegar, and lemon juice until smooth.
Whisking thoroughly ensures a creamy and well-blended dressing.
Pour the dressing over the vegetables and toss until evenly coated.
Toss gently to avoid bruising the vegetables.
Cover the bowl and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more delicious slaw.
Serve the slaw chilled as a side dish or topping.
Garnish with a sprinkle of fresh parsley for a touch of color.
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