1 small red cabbage
1 small green cabbage
1/2 white sweet onion
1 medium Golden Delicious apple (or whatever you like)
1 carrot
1 16 ounce container 0% plain Greek yogurt
1 package sliced raw almonds
Pantry
Whole grain mustard
Apple cider vinegar
Sea salt
Raw cane sugar or organic dark brown sugar
White Pepper
Directions
Make the dressing first. In a Tupperware bowl with a tight fitting lid, whisk together 1/4 cup of mustard, 1 cup of Greek yogurt, 1/4 cup of vinegar, 1/4 cup of sugar, and 1 teaspoon each of sea salt and white pepper. Taste and adjust seasoning if you like.
Toast the sliced almonds in a dry pan over medium heat until just browned. Keep a close eye on them as they will burn easily. Set aside.
Shred the cabbage, finely minced the carrot and onion, and remove the core and stem from the apple and cut into bite-size pieces (I left the skin on).
Place everything except for almonds in the bowl on top of the dressing, put lid on and refrigerate.
When ready to serve, mix coleslaw with the dressing by making sure lid is on securely and shaking to coat mixture with dressing. Place in serving bowl and top with toasted almonds.
Tip: if you are making this ahead of time, toss apples in a little lemon juice or vinegar then add to coleslaw. It will prevent browning.
Shown served here with spicy peach barbecue pulled pork sandwich.
Bon Appetit! Kelly
All photos by Kelly Waters
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