coleslaw with spiced greek yogurt

Thanks to a major overhaul in the dressing department – we can all revisit coleslaw with our heads held high. It needs to make a break for it, get the heck off the picnic table (not that there’s anything wrong with that) and show up any time of year. Invite a few new players to the party, bag the high-fat dressing, and bust out as the new way to down a truckload of veggies. It all starts with thinly sliced cabbage and then the rest is up to you – shredded carrot, thin slices of celery, peppers, scallions or red onion. And the new kids on the block – thinly sliced asparagus, green beans, radishes, snap peas, zucchini, even broccoli or cauliflower cut into bite-sized pieces come together in a whole new way. And don’t forget about root vegetables any time of year – believe it or not, beets, fennel, celeriac or turnip can all be peeled, julienned or thinly sliced and added to the mix – winter veg coleslaw works whether it’s winter, spring, summer or fall! I feel a song comin’ on – thanks Carole!

And now for the fun part – the dressing! The dressing is always the fun part, well, not always – but when it comes to putting something special on – meet the new & improved, dressed-to-kill coleslaw. If you’re a fan of creamy slaw – cut the mayo in a major way with plain yogurt and/or light sour cream, add a healthy shake of onion & garlic powder, s&p, a swirl of olive oil and give it a good whisk. If you’re a fan of the vinaigrette – your choices are endless – so dress for the weather, a lighter wrap or a more considerable coat of delicioso dressing– and you will never be hard-pressed to get a mess of veg on the table again!

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1. First make the dressing – plain yogurt, mayo, dijon, lemon juice, chopped parsley – all whisked up together, and add a swirl of blue agave – that’s what we love about coleslaw, that little touch of sweetness. 

2. Gather the primary players – the cabbage, celery & scallions.

3. Cut the cabbage in half, and lay flat, cut out the core. Slice into thin strips. And depending on how much you want to make, use half a cabbage, a whole one or more.

4. Cut the strips in half – they’re easier to manage.

5. Add to the bowl of sliced celery and scallions.

6. Just lay a grater over the bowl and start shredding carrots – 1, 2, 3 – whatever you like.

7. Add it to the bowl along with the dressing.

8. And if you want to really go to town – keep going with shredded red cabbage and a little green pepper – and stir it all around.

9. It’ll look like this without the red cabbage.

10. And it will look like this with the red cabbage.

11. And without it, it will look like this.

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