Monday, August 15, 2011

Veggie Coleslaw

Veggie Coleslaw

Truth be told, I'm not a coleslaw fan. It always seems so full of dressing, and mayonnaise and I just don't really get along. Tonight I had a bunch of vegetables kicking around the fridge, and thought I'd give this one a try. I had to revamp things a little since I didn't have fresh dill (so I used dried) and red onion, but even so the results were delicious. My whole family gobbled it down and asked for seconds, then asked if I would make it again. I love the color of the veggies, how crunchy they stay, and that for once I can control the amount of dressing. I didn't use it all-in fact, I just stirred until I thought things looked somewhat coated and then stopped pouring more in. I topped mine with some toasted sunflower seeds to add a little nutty crunch.

Adapted from Rebar

1/2 small head of green cabbage (I used savoy)
1/2 small head purple cabbage
2 carrots
1 sweet red pepper
1 yellow pepper
1 medium red onion
1 small bunch of cilantro (optional)
1/4 cup minced chives


1/2 cup mayonnaise
1/2 cup plain yogurt
2 tbsp Dijon mustard
1/2 tsp lemon zest
1 tbsp honey
1/4 cup chopped dill
1 tbsp poppy seeds

Thinly slice the cabbage and toss into a bowl. Core, seed, and then thinly slice the peppers. Peel the carrots, thinly sliced into diagonal rounds, and then slice each round into small sticks. Thinly slice the red onion. Coarsely chop the cilantro and chives, then toss it all together.

In a small bowl, whisk together all the dressing ingredients. Pour gently over the veggies, tossing as you go, a little at a time until it's coated enough for you. I like my salad lightly dressed. You decide!

Serves 8 (I halved this and it was plenty for three with some leftovers)
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