Yes, we’re at it again with the yogurt-for-mayo swap! But here’s why: Summer is upon us, and we want you to be ready with a few lighter, more flavorful options in your summer salad arsenal. With fewer calories and higher protein, our goat milk yogurt will be a healthy twist to those creamy, nostalgic salad recipes your family enjoys year after year.

TIME: Preparation: 10 mins · Cooking: 5 mins · Total: 15 mins


  • 1 cup Redwood Hill Farm & Creamery Goat Milk Yogurt
  • 1/2 head of red cabbage
  • 1/2 head of yellow cabbage
  • 2 large carrots
  • 1/2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 cup of finely chopped green onion
  • Salt & Pepper to taste


  • Using a cheese grater, shred the cabbage and carrots into a large bowl
  • Finely chop green onions and add to bowl
  • Mix in the yogurt, mustard, vinegar, and salt and pepper well
  • Enjoy as a side or on a sandwich!

Product Used:

Traditional Plain