This Monday’s recipe is a quick side dish which is great for pairing with grilled foods, because this crazy thing called the sun has finally come out. Traditionally, coleslaw is a mayonnaise based blend of green cabbage and carrots. With this recipe I have traded out mayonnaise for Greek yogurt, and added dijon mustard, apple cider vinegar, and extra virgin olive oil for some extra flavor. I served this with grilled chicken, but anything will do. It does particularly well with ribs, pulled pork, or any other “barbecue” style dish.

Ingredients:

  • 2 bags of coleslaw mix (I used Kroger because that is all I could find)
    • You could also shred one cabbage and some carrots instead
  • ¼ Cup Olive Oil
  • 1 tsp. Dijon mustard
  • 1 5.3 oz. container of 2% Greek yogurt
  • 2 Tbsp. apple cider vinegar
  • Freshly squeezed lemon juice
  • Celery seed
  • Freshly ground black pepper
  • Salt

Instructions:

Start with a very large mixing ball. This will make mixing it all a lot easier. Pour the vinegar into the bowl, and then whisk it together with the Dijon mustard, Greek yogurt, salt, pepper, and celery seed. Now, pour the olive oil very slowly while you whisk continuously to create an emulsion. Add the coleslaw mix in about two batches, mixing the first batch in entirely before doing the second. Cover and refrigerate until you are ready to eat.

Nutrition: Whole Batch

 

  • Calories: 882
  • Carbohydrate: 58g
  • Protein: 30g

 

  • Fat: 58g

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