It is now July and to me, July is synonymous with BBQ. What better to serve at your BBQ than coleslaw! It is delicious with so many main courses.
As a kid growing up, I did not like coleslaw. To me, it always just looked like a creamy white mess on a plate. Plus it had cabbage and carrots. No thanks. But I have a new found love for the stuff. I have determined I just didn't like that store bought mess. Homemade is so much better than the store bought kind! Sure it still kind of looks like a creamy mess, but it has cabbage AND carrots. Two things I LOVE. Plus it adds a great splash of color to any plate of food.
One of the big problems I see with coleslaw is that that said creamy mess is not so pretty on your waistline. Built on a base of mayo and often oil, it not a friendly side dish. So I set out to healthify it. And that is just what I did! I hope you enjoy it at your next BBQ and don't even hesitate to have a second helping :)
inspired by allrecipes.com
1 bag coleslaw mix
1/3 cup nonfat plain greek yogurt
1/3 cup reduced fat mayo ( I just buy the olive oil based)
1/3 cup sugar
1 TBSP white vinegar
1/8 tsp salt
1/8 tsp onion powder
1/4-1/2 tsp poppy seeds (optional)
With a fork or whisk, mix everything except the coleslaw. When it is blended thoroughly, pour over the coleslaw mix and toss to coat evenly. Cover in the refrigerator and chill a couple hours. It is key to allow it to chill for a bit so that it has a chance for the flavors to really marry.