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Coleslaw is one of my favorite sides and accompaniments. I’m a big fan of the crunchy fresh goodness. Even more than that I LOVE the colors in this recipe!
I have a confession to make. When I was a little kid, I was afraid of mayonnaise. Seriously. If you made me choose between a room full of uncaged snakes and a spoonful of mayonnaise, I would rather hang with the snakes. For that reason I would never touch coleslaw when I was younger. Even to this day, I’m a picky coleslaw eater, but when I’m home, I guarantee there won’t be any leftovers.
I love to use greek yogurt as a healthy substitute for certain ingredients in my cooking and this recipe is no different. The tanginess and creaminess of the yogurt perfectly mimics that of mayonnaise, but it’s so much better for you!
Here’s how to make it…
Start by chopping some purple cabbage, and a few scallions.
Then peel and gate a couple carrots. You can buy a bag of pre-grated at the store if you want.
Add them all into a big bowl and set aside
In a smaller bowl throw in some plain greek yogurt, a couple tablespoons of apple cider vinegar, a squeeze of lemon, some agave nectar, and salt, pepper, and garlic powder. Give it a quick mix and pour it over the veggies
Give the coleslaw a toss. Voila! The tastiest coleslaw. I like to serve it with cod croquettes. Recipe and stories coming next week (wink wink)