So, in continuing with my salad-loading, tonight I put together a healthy version of coleslaw. To be honest, I have never been a fan of the traditional mayonnaise-based coleslaw. I have always found it too heavy and creamy. However, I love red cabbage and wanted to create a way to eat it that I would enjoy. So, this version of coleslaw is delicious!
Here’s what’s in it:
2 Tbsp white wine vinegar
3 tbsp natural greek yogurt
1/8 red cabbage (3 cups)
2 Tbsp almonds, halved
salt and pepper
Shred the red cabbage finely. Then, grate the carrot and place on top. (Note: instructions not really needed for this, but I included them anyway!)
Put the almonds in a pan and toast for a few minutes until golden. Then, mix the salt, white wine vinegar and yogurt together. Toss everything together and serve. This would also be lovely with some smoked salmon or trout layered on top.