Wednesday, June 26, 2013
Summer time means cookouts, gatherings and making things easy and delicious. We hosted a bunch of friends for fun evening last weekend and picked up takeout from a local restaurant that makes crazy good BBQ. Needing a healthy side, coleslaw was the clear choice for a veggie, but I didn't want a typically heavy on the mayo version. Plus Dave is super picky about his coleslaw. This one was a definite win. Lots of crunch from cabbage and carrots, but a light and tangy dressing that hit all the right notes. This coleslaw is perfect for summer and I'll definitely be making it again for our summer parties and pot lucks.
When this month's Food Network Magazine showed up, the little pull out book of 50 recipes was 50 Slaws. Yay! Flipping through, I found a nice, lightened up version of classic coleslaw. I shredded my cabbage and carrots in the food processor, creating a nice, fine slaw. I had a smallish head of cabbage, so I used the whole thing, especially once I saw how much dressing the recipe makes. I wanted enough veggies to soak up that tasty dressing, and using the whole cabbage was perfect for this. And since I didn't have any Dijon mustard, I substituted a sweet champagne mustard from one of my foodie pen pals (it was perfect!) i also didn't have any fresh dill, so I added a bit of dill weed right to the dressing. The addition of Greek yogurt not only makes the slaw lighter, but provides a nice tang, coupled with the cider vinegar, so although light, it's still high on flavor. make up a big batch and share at your next cookout.
1 small to medium cabbage
2 carrots or 10-12 baby carrots
1/2 cup low fat mayonnaise
6 ounce fat free plain Greek yogurt
3 Tablespoons milk
3 Tablespoons cider vinegar
1 Tablespoon sweet champagne or Dijon mustard
1 teaspoon sugar
1 teaspoon dill weed
salt to taste
Core and rinse cabbage, then cut into chunks. Shred by hand or in a food processor, alternating with peeled carrots. Transfer to a large bowl and set aside.
Whisk together remaining ingredients until smooth.
Pour dressing over cabbage and carrots and toss to coat. Refrigerate until ready to serve.
Makes about 12 servings.
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