Cole Slaw with Yogurt Dressing
Summer is just about upon us and that means it’s barbecue season. All of those smokey and savory grilled meats beg to be balanced by cool and creamy salads. Cole slaw fits the bill with its easy, make ahead assembly and sturdiness which allows it to stand up to any brisket or rack of ribs. My favorite way to enjoy cole slaw is on top of a hot dog as a less salty alternative to sauerkraut.
Unfortunately cole slaws can also be watery and unpleasant if made incorrectly. I have also never been very fond of mayonnaise laden dressings. I developed this cole slaw to be lighter and healthier than traditional cole slaw by using greek yogurt instead of mayonnaise. The result is a tangy creamy slaw that never gets watery. Besides the thick greek yogurt dressing, the key to this thick and creamy cole slaw is very lightly salting the cabbage and squeezing out much of the moisture, so don’t skip this step! And just to make your summer happier and healthier, the cabbage and yogurt also give you a good dose of fiber and probiotics to offset the less than colon friendly effects of all that grilled meat. So happy summer and pass the slaw!
Directions:
Toss shredded cabbage with ½ tsp kosher salt in a large bowl. Cover and refrigerate for 2 hours.
Transfer salted cabbage to the center of a large, clean dish towel or doubled piece of cheese cloth. Draw towel up around cabbage and twist tight, compacting and squeezing the liquid out of the cabbage. You should be able to squeeze about ½ cup of liquid out of the cabbage.
In a clean large bowl, combine yogurt, oil, vinegar, dijon mustard, sugar, onion powder and ¼ tsp table salt. Whisk to combine until dressing is smooth.
Add drained cabbage to yogurt dressing and stir well to coat.
Add grated carrots and stir well to combine. Chill for at least 1 hour before serving. Enjoy within 3 days.
(Serves 5-8)
Ingredients:
1 Medium Green Cabbage, cored and shredded. (about 850 grams or 10 cups)
½ tsp Morton’s Kosher Salt
1 Medium Carrot, grated. (about 75 grams)
1 Cup 2% Plain Greek Yogurt (240 grams)
3 Tbsp Walnut, Canola or Light Olive Oil
2 ½ Tbsp Rice Vinegar
1 ½ tsp Dijon Mustard
1 ½ tsp Granulated Sugar
1 ½ tsp Onion Powder
¼ tsp Table Salt
Summer is just about upon us and that means it’s barbecue season. All of those smokey and savory grilled meats beg to be balanced by cool and creamy salads. Cole slaw fits the bill with its easy, make ahead assembly and sturdiness which allows it to stand up to any brisket or rack of ribs. My favorite way to enjoy cole slaw is on top of a hot dog as a less salty alternative to sauerkraut.
Unfortunately cole slaws can also be watery and unpleasant if made incorrectly. I have also never been very fond of mayonnaise laden dressings. I developed this cole slaw to be lighter and healthier than traditional cole slaw by using greek yogurt instead of mayonnaise. The result is a tangy creamy slaw that never gets watery. Besides the thick greek yogurt dressing, the key to this thick and creamy cole slaw is very lightly salting the cabbage and squeezing out much of the moisture, so don’t skip this step! And just to make your summer happier and healthier, the cabbage and yogurt also give you a good dose of fiber and probiotics to offset the less than colon friendly effects of all that grilled meat. So happy summer and pass the slaw!
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