This revamped version of a summer classic is true to the original flavor (caraway seeds, of course, plus a nice mingling of sour and sweet), and the shredded cabbage and grated carrots provide that unmistakable, telltale crunch.
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But where the majority of creaminess in coleslaw is usually supplied by commercial mayo, here you’ll find fresh, nourishing Greek yogurt (what’s not to love about some extra protein?). Two novel ingredients, parsley, and scallions provide that delicious hint of herb appeal. The end result? A slawfully good side dish that’s sure to please as you grill out, added into wraps ― the options are endless!
1 head green cabbage, quartered, cored, and shredded
1 cup grated carrots (about 2 medium)
¼ cup chopped flat-leaf parsley
2 scallions, chopped
½ cup no-fat Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon honey
½ teaspoon caraway seeds
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a large bowl, combine the cabbage, carrots, parsley and scallions.
In a small bowl, whisk together the yogurt, lemon juice, oil, honey, caraway, salt and pepper. Pour over the coleslaw and toss together until well coated.
Makes 4 Servings.
4 g total fat
0.6 g saturated fat
6 g protein
27 g carbohydrate
7 g dietary fiber
16 g sugar (1.4 g added sugars)
0 mg cholesterol
250 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness