by Mimi & Vera Levin, Tastemakers in Residence
Another food that we love (and we are sure most of you do, as well) is coleslaw. We like to do a healthier take on it, so you can leave room for a delicious post-barbeque dessert. Our favorite recipe by Two Healthy Kitchens is made with Greek yogurt instead of mayonnaise.
½ cup nonfat plain Greek yogurt
3 ½ Tbsp cider vinegar
3 Tbsp sugar
1 tsp kosher salt
1/8 tsp black pepper
16 oz (about 6 ¼ cups) bagged coleslaw blend or shredded cabbage
- In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined.
- Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over the top. Stir to coat cabbage thoroughly.
- Cover and refrigerate until using (preferably at least 30 minutes).
Cook's Note - This will make about 4 ½ cups