Spicy Coleslaw with Herbs


Recipe by Sophia Heij

Summer is here and so are barbeques on roof tops, picnics in the park and, if you’re lucky, a weekend upstate or at the beach. I was one of those lucky enough to go to a barbeque on Memorial Day. There, I tasted this flavorful coleslaw that a friend had made. It’s her own recipe, born from a love for herbs and a desire to retain the traditional creaminess without all the mayonnaise.

The original recipe she shared with me needed a little adaptation for the Co-op: instead of two bags of slaw, I found two different heads of cabbage. I picked out a head of red cabbage, which is slightly bitter, that will thrive in a sauce of creamy sweetness. I also chose a head of green leaf cabbage, which is closer to a traditional slaw. Use two heads of green leaf cabbage if you don’t like that extra bite. You can find all of the ingredients at the Co-op and know that our cabbages and herbs come recently picked from Lancaster Farm Fresh Co-op!
Recipe serves 12 people
Cost? $1.30 per person


  • 4 cups or 1 head of red cabbage, thinly sliced

  • 4 cups or 1 head of green leaf cabbage, thinly sliced

  • 2 cups or 1 big bunch of cilantro, chopped

  • 1 cup or 1 big bunch of dill, chopped

  • ½ cup greek yogurt

  • 2 T mayonnaise

  • 2 T apple cider vinegar

  • 1 t hot sauce or red pepper (adjust to your preferred spice level)

  • 2 cloves of garlic, finely chopped

  • 1 t raw honey

  • Salt and pepper to taste


 Add the sliced cabbage and chopped herbs to a large bowl. In a smaller bowl, mix all the wet ingredients together with a fork. Add salt and pepper to taste. The dressing should be a little spicy with the raw garlic and hot sauce, but it will get diluted. Mix the dressing into the cabbage and herbs. Serve and enjoy--or package up to bring to your next outdoor event.