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Yogurt Coleslaw

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  • Prep 10 min
  • Total 10 min
  • Ingredients 8
  • Servings 4
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Coleslaw is very popular in Central America. It can be enjoyed on any occasion but is mostly served as a side for pupusas, tortillas, beans and other typical homemade dishes. Since my mom is Nicaraguan, we grew up eating this salad at home. It was the easiest way to teach us to enjoy cabbage, a veggie that most kids don't relish. In other countries, coleslaw is usually creamy and sweet. And in truth, the coleslaw that I ate as a kid with my beans isn’t that different, and could easily be interchanged. That's what I did today! For lunch I prepared a dish of simple fried beans with a few slices of cheese, avocado cubes and a mountain of coleslaw. I used natural yogurt instead of mayo, and honey instead of sugar. I loved the end result!
by Morena Escardó
Updated Sep 28, 2015
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Ingredients

  • 1/2 cabbage cut into fine strips
  • 1/2 red onion cut into fine strips
  • 1 carrot cut into thin strips
  • 1/2 cup of natural yogurt
  • 1/4 cup of white wine vinegar
  • 1/4 cup of olive oil
  • 1 tablespoon of honey
  • Salt and pepper

Directions

  •  
    1
    Mix the vegetables in a large bowl.
  •  
    2
    Mix the rest of the ingredients in another large bowl to prepare the yogurt dressing.
  •  
    3
    Add the dressing to the salad and mix well until all the vegetables are well coated.

Expert Tips

  • tip 1
    The best way to cut veggies for this salad is with the help of a mandoline, which ensures they are finely sliced.
  • tip 2
    This salad is an ideal side for many dishes, but it also makes a great midday snack.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Coleslaw is very popular in Central America. It can be enjoyed on any occasion but is mostly served as a side for pupusas, tortillas, beans and other typical homemade dishes. Since my mom is Nicaraguan, we grew up eating this salad at home. It was the easiest way to teach us to enjoy cabbage, a veggie that most kids don't relish. In other countries, coleslaw is usually creamy and sweet. And in truth, the coleslaw that I ate as a kid with my beans isn’t that different, and could easily be interchanged. That's what I did today! For lunch I prepared a dish of simple fried beans with a few slices of cheese, avocado cubes and a mountain of coleslaw. I used natural yogurt instead of mayo, and honey instead of sugar. I loved the end result!
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