Thursday, July 17, 2014

Back to Basics 27 - Coleslaw

I'm kind of picky about coleslaw. I don't like coleslaw that's swimming in mayo and the veggies are limp and lifeless, I also don't like coleslaw that barely has anything and it just tastes like cabbage salad. The worst though, is watery coleslaw. UGH. This recipe is perfect. The cabbage is crispy, there is enough mayo to coat all the veggies and it's also gorgeous! This goes great alongside some pulled pork with homemade BBQ sauce.


-3 tablespoons of mayonnaise. You can use reduced-fat but I like the real thing. I have a recipe for homemade mayo using olive oil that's really easy to make!
-3 tablespoons of nonfat plain yogurt. Careful not to buy vanilla yogurt! This helps cut back on the amount of mayo used
-1 tablespoon of Dijon mustard
-2 teaspoons of cider vinegar
-1 teaspoon of sugar
-1/2 teaspoon of celery seed. You don't need this but it adds another layer of flavor
-Salt and pepper, to taste
-2 cups of shredded green cabbage, about 1/4 of a small head of cabbage
-2 cups of shredded purple cabbage, also about 1/4 of a small head
-1 cup of grated carrots, about 2 medium carrots


-Combine mayo, yogurt, mustard, vinegar, sugar, celery seed, salt and pepper in a big glass bowl.

-Add your grated veggies to the bowl. I like to grate my own, it's fresher. Look at those colors!!

-Mix well, making sure to coat all of the vegetables. You can eat this right away or let it sit in the fridge for about an hour so the flavors all come together better.

Servings: 6 servings, about 3/4 cup each person.
Nutritional Info: 72 calories per serving

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