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.
2 Responses to Creamy coleslaw
Sandy (Mumsie)
at 5:41 pm
Is that the recipe you brought over the last time Mark was visiting? It was really good. Think I will try it myself.
Jason
at 2:18 am
Interesting topic, Nana. I like the yogurt switch with the mayo…even though I am a mayo fanatic. “Creamy” is hard to get around and keep healthy. I have made a slaw with fresh “tri-cabbage” where I marinated it the night before in a champagne vinagrette and added just enough creme fraiche the next day to give it some body. Kinda’ similar (I made my own crem fraiche). Cole slaw has hundreds of applications…have fun with it!