Jaybird loves himself some coleslaw. In fact, he's been talking about buying himself one of those ginormous vats of slaw that would in most instances feed a party of 50 people. Persuading him not to invest $10.00 in the slaw bucket has been challenging, so in order to appease his ravenous taste for this cabbage salad, I decided to try my hand as a homemade, healthy version. Coleslaw is typically not unhealthy, considering it's primarily cabbage, but everything is always that much fresher when I make it myself.
Naturally sweetened by crushed pineapple and its juice, this coleslaw is my variation on the backyard barbecue staple. Unlike my mom, whose suggestion for improvement of this recipe was, "More mayo," I prefer less of the condiment in my salads. Much of the creaminess in the coleslaw sauce is provided by the addition of a random supporting actor: plain yogurt. Who woulda thunk that you'd be able to get some of your daily dose of calcium and protein in a coleslaw salad?!
Play around with the spices. Add just a bit of sweetener. Letter sit. Dig in.
- 16 oz. package pre-shredded coleslaw mix of cabbage and carrots
- 1/4 c. white vinegar
- 1/2 c. plain yogurt
- 1/4 c. light mayonnaise or Miracle Whip
- 1/4 c. spicy brown mustard
- 20 oz. can crushed pineapple, drained with 1/4 c. of the juice reserved
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- sugar or sweetener to taste (a couple teaspoons or so)
- Mix all of the ingredients together and stir well. Add sugar in small increments to cut the acidity of the vinegar. Refrigerate for 30 minutes to 1 hour.