No-mayo creamy coleslaw
(1)
20 minutes
You can't have a picnic or barbecue without coleslaw, but the traditional version is drowned in a fatty, overly sweet dressing. Our version uses yogurt enriched with olive oil (a good fat) instead of mayonnaise. To save time, you can use 5 cups packaged coleslaw mix.
Patsy Jamieson, Diane Temple
4 people made this
Ingredients
Serves: 6
- DRESSING
- ⅓ cup plain low-fat yogurt
- 1 tablespoons Dijon mustard
- 1 tablespoons apple cider vinegar
- 1 tablespoons extra-virgin olive oil
- 1½ teaspoons sugar
- ½ teaspoon caraway seeds
- ¼ teaspoon freshly ground black pepper
- SALAD
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot, grated
Directions
Preparation:20min ›
Ready in:20min
- Whisk the yogurt, mustard, vinegar, oil, sugar, caraway seeds and pepper in a small bowl until smooth.
- Combine the cabbages and carrot in a large bowl. Add the dressing and toss to coat well. The coleslaw will keep, covered, in the refrigerator for up to 1 day.
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Reviews and Ratings
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Reviews in English (1)
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I made this recipe for a party I was going to and unfortunately most of it was thrown away. No one really liked it. I would not make it again. - 10 Apr 2011
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