It wasn’t until I started making slaw myself that I began to understand its merit. I never could get on board with mayo-drenched cabbage, but tossing fresh in-season vegetables together with zesty dressing makes for a flavorful, healthful slaw that is utterly addicting. As in I’m-eating-slaw-for-dinner, back-away-from-my-slaw, #slawfordays, I-can’t-get-no-slawtisfaction, we’re-getting-slawshed sort of addicting.
I’m just going to call a spade a spade: this slaw made me want to date myself. As in pat-myself-on-the-back, dang-I-look-good, who’s-that-lady, wine-and-dine-me date myself. I loved how simple yet flavorful and refreshing the recipe turned out to be and was too busy eating it by the forkful to bother putting it on anything. I used Greek yogurt in place of mayonnaise, which gave the slaw a nice creamy tang and kept it light.
Recipe
Ingredients
- ½ medium red cabbage sliced (about 4 cups)
- 2 large carrots peeled and grated
- 1 fennel bulb thinly sliced
- 3 green onions sliced
- Zest of 1 lemon
- ½ cup plain whole milk yogurt or Greek yogurt
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon kosher salt
Instructions
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Toss the cabbage, carrots, fennel, and green onions in a large bowl.
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In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.
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Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.
