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
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