Sometimes I really surprise myself with the foods I like as an adult, take cabbage for instance, randomly became a big fan in adulthood.
The things you can do with it is just nuts, two of my favorites being fried and in this particular coleslaw.
It was during out first summer as a married couple that I began to make coleslaw this way, before then it was just in the traditional sense, with a very heavy celery seed presence. In this recipe though it takes a whole other twist with coarse ground mustard and apple cider vinegar.
Plus making it myself gave me a chance to get rid of the mayo. Praise the good Lord for Greek yogurt, the happiest day of my life was in college and I came across it. Nothings makes a better sub for anything creamy than plain nonfat Greek yogurt. Plus it is higher in protein... and not mayo. Lest we forget it isn't nasty mayo.
I'll put it on a sandwich, but honestly it is just kind of gross.
While I still use mayo, mustard and vinegar are my condiment favorites, aside from ketchup. The two combined give this coleslaw a great tangy flavor that doesn't deviate far from its Southern counterpart, but definitely create a brighter flavor than plain ole mayo alone offers.
Oh vinegar, nothing made me love you more than going to England as a teenager and getting to douse fries in it! Yum.
Tangy Cabbage Coleslaw::
1 cup plain Greek yogurt
1/4 cup coarse ground mustard
1/4 coconut palm sugar (or dark brown sugar)
2 medium garlic cloves minced
3 tbsp apple cider vinegar
1 tsp celery seeds
2 bags of 16 oz pre-shredded 3 color coleslaw mix
3 green onions, chopped
salt & pepper to taste
Whisk first 6 ingredients, through celery seed, in a large bowl. Taste, adjusting vinegar if needed. Mix in coleslaw mix and green onion. Salt and pepper to taste. Serve chilled.
***Depending on what I have in the house I will sometimes sub in fat free sour cream, or use half yogurt and half fat free mayo. If you want a really creamy slaw only use half the slaw mix, or double your dressing.
This slaw is a great healthy alternative to its mayo filled counterpart. It also keeps great for days and is always a crowd pleaser.
So tell me | Do you make a traditional Southern slaw?