Coleslaw With Yogurt Dressing Food

LOW SODIUM - LOW SUGAR COLESLAW

Steps:

• Cut and quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a large bowl (you should have 8 to 9 cups).
• Peel and shred carrots
• Add the shredded carrot and to the cabbage and toss to mix.
• In a separate bowl, stir the soy yogurt, parsley, vinegar, mustard, paprika, celery seeds, and pepper together. Always taste and then adjust if desired.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well.
• If the coleslaw seems dry, add a little more of the dressing.
• Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.

HEALTHY COLESLAW

Steps:

• Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
• Will keep in the fridge for up to 3 days.

GREEK YOGURT COLESLAW

Steps:

• Stir yogurt, mayonnaise, vinegar, and honey together in a large bowl. Gradually beat milk into the yogurt mixture until you reach your desired consistency; season with salt and pepper. Add coleslaw mix and toss to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Steps:

• Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
• Use milk to adjust to desired consistency.
• Blitz in a food processor until smooth. Use milk to adjust consistency.

COLESLAW WITH APPLE AND YOGURT DRESSING

Steps:

• Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
• Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
• No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

COLESLAW WITH YOGURT DRESSING

Steps:

• Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
• Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
• Check seasonings and add the parsley just before serving.

YOGURT COLESLAW DRESSING

Steps:

• Whisk all ingredients together.
• Pour over coleslaw & mix well.
• Chill for about 30 minutes to allow flavour to develop.
• Store extra dressing in fridge.

COLESLAW WITH YOGURT DRESSING

Steps:

• In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.

COLESLAW WITH TAHINI YOGURT DRESSING

Steps:

• Put the tahini, yogurt, garlic, and some seasoning in a large bowl and mix until smooth. The dressing will thicken so add 2-3 tbsps cold water to loosen it. Add the vegetables to the dressing, and toss together until everything is well coated.