Greek Yogurt Coleslaw

• 1/2 cup nonfat plain Greek yogurt
• 3 1/2 tbsp. cider vinegar
• 1 1/2 tsp. sugar
• 1/4 tsp. Kosher salt
• 1/8 tsp. black pepper
• 16 oz (about 6 1/4 cups
• bagged coleslaw blend or
shredded cabbage

1. In a small bowl, mix the Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly blended together.
2. Place cabbage in a large bowl, then pour in the Greek yogurt mixture. Stir to coat cabbage thoroughly.
3. Cover and refrigerate until ready to use (ideally around 30 minutes).

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