Coleslaw

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 head green cabbage, cored and thinly sliced
• 1/4 head red cabbage, cored and sliced (it looks pretty) (optional)
• 1/2 green bell pepper, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 3 -4 green onions, chopped
• 1 -2 carrot, peeled and grated
• 2 tablespoons low-fat mayonnaise
• 3 tablespoons nonfat yogurt
• 1/4 cup cider vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons dijon mustard
• 1/4 teaspoon garlic granules
• 1/4 teaspoon celery salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon lawry's seasoned salt
• 1/4 teaspoon salt
• 2 tablespoons extra virgin olive oil

Recipe

• 1 combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
• 2 refrigerate until chilled.
• 3 include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
• 4 it still tastes good, though!
• 5 dressing: in a small bowl, whisk together the mayonnaise and yogurt until smooth.
• 6 add vinegars, mustard, and dry spices.
• 7 whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
• 8 while whisking rapidly, slowly add the olive oil a few drops at a time.
• 9 continue whisking until dressing is blended and emulsified.
• 10 for a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
• 11 for softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
• 12 in either case, toss again to redistribute the dressing immediately before serving.
• 13 slaw still tastes good after being stored in the refrigerator, it just gets softer.