Eat Clean Diet: Cole Slaw

I'm crediting this recipe to Eat Clean Diet. I could have sworn I found it, or something very similar, in either one of the ECD books/cookbooks or on the ECD web site, but going back, I can't for the life of me find it again.  Wherever in my brain, on the net, or in an ECD book it came from, this is what I wrote down so I know wherever the original recipe came from, this is how I ended up making it.

Let me give a caveat. This is not your grandmother's cole slaw but it is very good, much cleaner and crisper tasting, but you have to go into it not expecting the same mayo-tongue feel.  The bite of the yogurt is a perfect match with the other ingredients and it was wonderful on top of a pulled pork sandwich and as a side to meatloaf. It's lightness and bite worked in its favor with the heavier meat entrees I ate it with.

Eat Clean Diet Cole Slaw

www.eatcleandiet.com

14 oz shredded cabbage (shredded by hand or as a pkg in the produce dept)

2 green onions, minced

2/3 cup plain Greek-style yogurt

2 tsp brown mustard

1 Tbsp raw honey

Salt and Pepper to taste

Makes 3 cups.

Cook's note:  Only make enough to be served the same day. When I ate some the following day the yogurt had begun to break down and wasn't as creamy.

Nutrition Information for 1 cup:  Calories:  62;  Protein:  5;  Carbs:  10;  Fat: .2;  Fiber:  1.2;  Weight Watchers Points:  1

Comments

[Melody Elliott Koontz]

I don't like over-dressed cole slaw. This sounds divine my little chickadee!

[Glenna]

Thanks, Melly. It was good!

[Melody Moore]

Grate a variety of veggies for this slaw -- you can use turnips, kohlrabi, a small amount of daikon radish, other kinds of radishes, carrots, etc. If it's crunchy enough to grate, toss it in!