I love a nice, light vinaigrette on leafy greens, but sometimes I crave a more old fashioned creamy coleslaw. It reminds me of so many family barbecues and summers spent outdoors. This lightened up recipe has all the creaminess but is fresher tasting thanks to the Greek yogurt. Bring this one to your next barbecue or just make a big batch to enjoy with lunches throughout the week.
If you have the time, shred your own cabbage blend (I love a mix of green and purple with a few carrots thrown in for good measure). If you don’t have time, don’t sweat it! There are still a ton of much needed nutrients in packaged coleslaw. Cruciferous veggies like cabbage pack a powerful punch – Vitamin C, Folate and Vitamin K in ample amounts and anti-inflammatory phytochemicals like glucsosinolates and anthocyanins that support our body’s built in detoxification pathways and anti-cancer mechanisms. All that nutrition in every crunchy bite, what’s not to love?
1 small bag of pre-shredded coleslaw
¼ cup plain Greek Yogurt (2%-full fat, not nonfat)
1-2 tbsp good quality mayo
1 tbsp lime juice
1 tsp grainy mustard
1 tsp honey
pepper to taste- be generous!
2-3 Green onions, chopped (optional)
Mix all dressing ingredients together in a small bowl. Add the coleslaw and toss to coat well. This recipe doubles beautifully- if you have a larger bag of coleslaw just double the dressing ingredients.
How do you eat this everyday superfood? Share your recipe ideas with me on twitter or the Westcoast Nutrition facebook page. I’d love to hear from you!