My Favorite Veggie Coleslaw
I am dead serious when I say I could eat this slaw ALL DAY, EVERY DAY. It’s crunchy, cool, creamy, and spicy – all in one bowl and it’s a deliciousaccompaniment to spicy beef or pork dishes, such as Chipotle Sloppy Joes, Beef Carnitas, or as above, on Bacon-Wrapped HotDogs.
1/2 cup plain nonfat Greek yogurt
2-3 Tbs. light mayonnaise
1 Tbs. cider vinegarjuice and
zest of 1 lime
1/4 – 1/2 tsp. red pepper flakes
kosher salt and freshly ground black pepper, to taste
12 – 16 oz. package coleslaw mix (the packages vary in size depending on the brand)
1 cup shredded carrots
1 red bell pepper, cut into very thin strips
1 jalapeno, seeds and membranes removed, minced
2-3 Tbs. light mayonnaise
1 Tbs. cider vinegarjuice and
zest of 1 lime
1/4 – 1/2 tsp. red pepper flakes
kosher salt and freshly ground black pepper, to taste
12 – 16 oz. package coleslaw mix (the packages vary in size depending on the brand)
1 cup shredded carrots
1 red bell pepper, cut into very thin strips
1 jalapeno, seeds and membranes removed, minced
To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, and red pepper flakes in a mixing bowl; add coleslaw mix, carrots, bell pepper, and jalapeno, tossing to coat.
Season to taste with kosher salt and black pepper, as desired. Refrigerate, covered, until ready to serve.
Now You’re Cookin’,
Chef Alli
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