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Red Coleslaw with Grapes

Serves: 6-8



  • 2 Tbsp of Apple Cider Vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Cheri’s Mesquite Honey
  • 1 tsp of Kosher Salt or regular salt
  • 1/2 tsp of ground pepper
  • 2 cups of Greek Yogurt
  • Juice and Zest from two limes


  • 1 small head of red cabbage, finely shredded
  • 6 scallions or green onions, chopped
  • 2 cups of seedless red grapes, or green grapes if you prefer, cut in half


  1. To make the dressing, whisk the vinegar, mustard, Mesquite Honey, salt, and pepper in a large bowl.
  2. Add in the yogurt, and lime juice.
  3. Add the cabbage, scallions, and grapes to the bowl and toss to coat with the dressing.
  4. Sprinklethe lime zest over the top.
  5. Refrigerate for 1-4 hours before serving.


Recipe by Nancy Casey