I'm not a big cole slaw fan, but I make it two or three times a year for a change of pace. In the South it's a traditional side dish with barbequed pork - and in North Carolina they add slaw to pulled pork sandwiches. I also like it with chili (just as I like steamed cabbage with chili). Cabbage just seems to a good match for a bowl of red. This version substitutes yogurt for the usual mayonnaise and I add just a touch of honey for sweetness. (Larger image.)
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 1/2 - 3 cups
Ingredients:
- 1 quarter head of cabbage, red or green; sliced thin
- 1 small carrot; grated
- 2 green onions, white and green; cut into 1/4-inch lengths
- 1/2 cup plain lowfat yogurt
- 2 tsp. honey
- 2 tsp. brown mustard
- Salt and black pepper to taste
Preparation:
1. In a small bowl combine yogurt, honey, and mustard.
2. In a medium bowl toss together cabbage, carrot, and onion.
3. Stir in dressing and season with salt and pepper to taste.
4. Refrigerate for an hour before serving to allow flavors to meld.