Hooray for Greek Yogurt!
May 28, 2013 2:54 pm
Updated: Jul. 23, 2013 8:42 pm
Greek Yogurt Dressed Coleslaw
8 cups shredded green cabbage
2 cups shredded carrot
2 tablespoons minced onion
2 tablespoons reduced fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon sweet relish
1 cup fat free Greek style yogurt
1 tablepoon agave nectar, honey or sugar
1 teaspoon celery seed
Pinch of salt and dash of ground white pepper
Toss vegetables in large, nonreactive bowl. In a separate bowl combine mayonnaise, vinegar and relish. Whisk in yogurt, then agave. Mix in celery seed, salt a pepper. Toss dressing with cabbage mixure. Cover and refrigerate for at least 2 hours before serving.
Refrigerate left overs. Serves 8 to 10.
Greek Yogurt Dressed Cole Slaw