Healthy Cole Slaw
All coleslaw is healthy cole slaw because of its cancer-preventing, COVID-fighting properties, but this recipe gets an extra boost by using yogurt rather than mayo or oil as the main creamy element. An excellent sweet/sour balance is achieved through a larger than usual dose of salt. From a recipe by dietitian Ellie Krieger, who also proposes the inclusion of caraway seeds which you can try if you like. Makes 8 servings.
Ingredients:
1 medium or ½ large head green cabbage, shredded
¼ c red onion or sweet yellow onion, sliced thin
1 medium carrot, shredded
½ c whole fat plain Greek yogurt
¼ c mayonnaise
1 T honey
3 T cider vinegar
1 t Kosher salt*
¼ t ground black pepper
Method: in a large bowl, dissolve honey in vinegar and add salt and pepper. Add yogurt and mayo and whisk until thoroughly combined. Add shredded cabbage, carrot and onion and mix well. Refrigerate at least 30 minutes before serving.
*You might want to start with ¾ t salt then add a little more after the coleslaw has cured to develop flavor.
P.S. Do you think we are too obsessed with coleslaw here on Burnt My Fingers? Then check out the most recent comment on the Vincent’s Cole Slaw post. The grandson of the original Vincent checked in to comment! That’s like Neil Young stopping by to jam with your local garage band!
