Healthy Coleslaw |Cooking With Amanda

Until a few years ago I always said that I didn't like coleslaw. When it was on a menu or served at a restaurant, I'd politely take the alternative or just let it sit untouched. Unknown to many, I had only tried it once before making my decision to dislike it. I couldn't say the word without wrinkling my nose in disapproval.

A few years ago I had the pleasure of trying coleslaw at a local restaurant, absent of the thick white dressing, and it was so very pleasant. I actually began to crave that specific coleslaw. The crunchy cabbage had a fun texture and the bright, flavorful dressing made it such an anticipated savory treat.

The restaurant serving my new favorite thing was a bit out of the way and not budget-friendly, so it wasn't exactly convenient for me to get that coleslaw fix. I made my own grilled coleslaw recipe and that has become a favorite at my house. On one occasion, I actually tossed the meat of a very-burned-chicken into a batch of my homemade coleslaw to make it edible. It worked, and no one suspected a thing!

Now I'm a big fan of coleslaw as a side, in sandwiches and in wraps. It's pretty darn good on top of a grilled portobello mushroom too. Over time my family becomes more and more conscious of what we eat and how it affects our bodies so I often make changes for a healthier version of favorite recipes, including coleslaw.

I want to share this healthy coleslaw recipe with you today. Absent of mayo, there isn't a greasy aftertaste. The Greek yogurt adds protein and gives the dressing a smooth, creamy texture and the kale adds much needed nutrition. Feel free to add even more kale if you'd like to kick it up a notch.

This healthy coleslaw is even more liked than my original coleslaw recipe. In my opinion, it's quite pleasant and doesn't fit the boring stereotype that some healthy recipes imply.

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Healthy Coleslaw Recipe

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Ingredients

1/2 medium head cabbage, equals 8 cups chopped or 16 ounces by weight
3 cups kale, chopped
1/2 cup plain greek yogurt
2 tablespoons olive oil, or whatever oil you prefer to use
2 teaspoons white vinegar
1 tablespoon pure maple syrup, or honey
1/4 teaspoon onion powder
pinch of salt and pepper

Directions

Chop cabbage into small pieces and place in a large bowl.
In a smaller bowl combine Greek yogurt, oil, vinegar, maple syrup, onion powder, salt and pepper.
Whisk together until smooth and combined.
Taste. If you prefer a more tangy flavor, add a little vinegar, about 1 tsp. Want a sweeter dressing? Add a teaspoon of maple syrup. If you think it needs more seasoning, toss in another pinch of salt.
Pour (or scoop) half of the dressing on top of the cabbage and mix together. Add more dressing gradually until the cabbage is coated to your liking.
Now add the kale and toss the coleslaw again.
Serve right away or store covered in the fridge.

Notes

This recipe makes enough dressing to lightly coat the cabbage and kale. For a thicker layer of dressing on your coleslaw, double the recipe for the dressing and add it in small amounts, tossing until coated to your liking. Leftover dressing makes a great sandwich spread.