Supper & Sub Coleslaw
Submitted by lmossrn
A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.
YIELD
4 servingsPREP
30 minCOOK
0 minREADY
30 minSkip the heavy mayo-drenched slaw and try this crisp, tangy version instead.
A mix of low-fat yogurt and light mayonnaise keeps it creamy without the guilt, while Dijon mustard and white vinegar bring a sharp bite that cuts right through rich barbecue or a loaded sub sandwich.
Shredded cabbage, grated carrot, sliced celery, and chopped onion give you crunch in every bite.
It comes together in 30 minutes and actually gets better sitting in the fridge, so make it ahead and let the flavors marry.
Variations
- Crunchy garden slaw: Toss in chopped sweet peppers or small broccoli florets for extra color and snap.
- Spicy kick: Add a pinch of cayenne or a splash of hot sauce to the dressing.
- Apple slaw: Fold in matchstick-cut Granny Smith apple for a tart, fruity twist.
Kitchen Tips
- Salt the shredded cabbage lightly and let it sit for 10 minutes, then squeeze out the liquid. This prevents a watery slaw.
- Dress it at least an hour before serving if you can. The cabbage softens just enough to soak up the dressing while staying crisp.
Ingredients
Directions
In bowl, toss together cabbage, carrot, onion and celery.
In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar, salt and pepper.
Stir into cabbage mixture; toss well.
[Coleslaw can be refrigerated in airtight container for up to 2 days]
Variation: add chopped sweet pepper, small broccoli florets or any other vegetables you have on hand.
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