A coleslaw recipe I developed to update this classic salad a tad AND make it much healthier by substituting yogurt for half of the mayonnaise normally used.
You will love this coleslaw recipe!
Ingredients – The Vegetables:
1/2 green cabbage, shredded
1/2 purple or red cabbage, shredded (Or any combination of the above)
1 cup carrots, shredded
1/4 cup finely diced green onion
1/4 cup finely diced radishes
1/4 cup finely diced celery
1/4 cup radicchio, shredded
1/8 cup fresh cilantro
Ingredients – The Dressing:
1 cup good quality mayonnaise (or *make your own) such as Hellman’s
1 cup Greek Yogurt (or plain soy yogurt)
1/4 Rice Vinegar, or Apple Cider Vinegar
1 tsp lemon (fresh or bottled)
2 Tab honey (or sugar, please don’t use sugar substitute)
Salt and Pepper to Taste
Prepare the vegetables, then make the sauce in a separate bowl and stir it well before adding it to the vegetable mix. If it’s not creamy enough, add more yogurt or yogurt/mayo mix. Tweak to taste by adjusting sugar, lemon juice, or vinegar.
The dressing for this coleslaw recipe can be made a day or two in advance and left to blend in the refrigerator. If pressed for time, use already shredded vegetables from the grocery store.
*Want to try making your own mayonnaise? Try this recipe from Epicurious.
This recipe’s skill level is +2 or +3, depending on your ability to correctly tweak the dressing.