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
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
2 cups shredded green cabbage
2 cups shredded red cabbage
1 large carrot, grated
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
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.