Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here
Tuesday, April 15, 2014
I have never been a big coleslaw girl, mainly because I just can't handle the idea of mayonnaise which serves as the base for most coleslaw recipes. As you have probably noticed, I love to swap yogurt for everything! It just makes me feel better and I get a lot more nutrition out of whatever I'm cooking. This is one super healthy recipe for coleslaw that my family loves and I can (and do) enjoy! It's also hubby approved which is always good...
Oh and... I put a cheat sheet at the bottom for you guys to check out if you are interested in trying a few of my favorite yogurt swaps.
1/2 cup plain non-fat yogurt
1/2 tsp country dijon mustard
1/2 tsp honey
1/2 tsp apple cider vinegar (ACV)
1/8 tsp each: salt, pepper, cayenne
1 Tbsp water
3 cups slaw cabbage mix (shredded green and red cabbage with carrots)
Mix together all ingredients except for the cabbage mix. Add in the cabbage mix and refrigerate for 30 minutes to let flavors incorporate. Toss one final time and serve chilled.
Here is the yogurt swap chart I live by. However, I will say that in baked goods, I typically swap applesauce for oil instead of yogurt, using the same amount of applesauce as the recipe suggests for oil, so give that a shot too!