There’s not much intro for this topic. I really don’t make or eat coleslaw too often, probably because I can’t bring myself to realize how much fatty mayo is in it. So for this go ’round I attempted to find tasty alternatives to a heavy cream base. (Don’t get me wrong, I do love me some mayo though) So I used yogurt and balanced that tartness with a little sugar and Dijon mustard. Depending on what I have on hand in the past I’ve either shredded half a head of cabbage and added a carrot or just used a store bought bag of preshredded coleslaw style cabbage. The carrots-and-red cabbage-blend make for a pretty slaw too.
So for my most recent creamy coleslaw….
Whisk together 3 T brown sugar, 2 T white vinegar, 1 1/2 T oil, salt and pepper, 1 T plain Greek yogurt, and 2-3 tsp Dijon mustard.
Empty a bag of three color coleslaw blend into a colander. I used a 16 oz bag which has about 7 cups. Pour most of the mustard-yogurt mixture over the cabbage, reserving 1-2 T. Let sit for 15 minutes or so. Place into a serving dish and toss with the remaining mustard-yogurt mixture, combining well.
Garnish with minced green onions if desired. Makes about 8 servings.
Voila! Quick and easy and guilt-free!
This one’s for you Jude and Tucker-thanks for your patience.