Healthy Coleslaw Recipe
Healthy Coleslaw Recipe made with store-bought coleslaw and homemade Greek yogurt dressing. Creamy, no mayo, easy and delicious.
Healthy Coleslaw Recipe made with store-bought coleslaw and homemade Greek yogurt dressing. Creamy, no mayo, easy and delicious.
- Carbohydrate 1.71142333300485 g
- Cholesterol 0 mg
- Fat 0.00941083332204016 g
- Fiber 0.0134583334155176 g
- Protein 0.00700833332105814 g
- Saturated Fat 0.00152916666539005 g
- Serving Size 1 1 servings as a salad or 12 in pulled pork sandwiche (6g)
- Sodium 0.577666665881054 mg
- Sugar 1.69796499958933 g
- Trans Fat 0.00205083332753944 g
- Calories 7 calories
Step-by-step
- In a small bowl, whisk Coleslaw Dressing ingredients.
- In a large bowl, add coleslaw and pour dressing over; gently toss. Let salad sit for 5 minutes to allow flavours to mingle, and toss again.
- Serve as a salad or I highly recommend to make my healthy pulled pork and top with this coleslaw. Yum!
Whole plain yogurt carries the structural weight of this dressing, replacing traditional mayonnaise while supplying a clean tang and a thick mouthfeel. Acid from lime or lemon juice alongside vinegar breaks down the proteins in the dairy slightly, thinning the mixture just enough to coat shredded cabbage evenly without pooling at the base of the bowl.
The Science of Cabbage and Dairy Integration
Shredded cabbage contains high concentrations of water locked inside cellular walls. Tossing store-bought bagged coleslaw with salt draws out excess moisture through osmotic pressure before the dressing goes on. Letting the assembled salad sit for precisely five minutes allows the salt to lightly draw and soften the tough fibrous strands of brassica without rendering them completely limp. Whisking the yogurt, sweetener, and acids thoroughly in a separate bowl ensures the viscosity remains uniform before hitting the vegetables.
Managing Texture Over Time
Dairy-based slaws behave differently than oil and vinegar dressings as they age in refrigeration. Storing leftovers requires an airtight container consumed within 24 hours to prevent the yogurt from weeping watery whey onto the cabbage. Draining any accumulated liquid through a fine-mesh sieve before serving on the second day restores the initial crisp texture.
