I despised coleslaw the first half of my life. I wrinkled my nose at the mere mention of it. Not until I started getting bold in the kitchen, did I realize what a versatile dish this can be. I prefer a savory coleslaw, not a mayonnaise laden dish full of hydrogenated oils and other unmentionables. Cabbage belongs to the all important family of cruciferous vegetables. It is rich in nutrition and fiber and an absolutely phenomenal source of Vitamin C.
I took the lazy way out and bought a bag of shredded cabbage and carrots. Seriously, that saves you a pile of time. Watch your expiration dates and always go for the freshest!
Chop red pepper and green onion and set aside. You can use raisins or cranraisins, but today I used dried cherries. I am a crunch fanatic and the sunflower seeds and sliced almonds fit the bill! Mix ingredients. Whish the following together and toss with rest of ingredients.
1/2 c. plain yogurt (I used Greek)
1T. light mayo
1T. honey or agave
1 T. red wine vinegar
1t. celery seed
salt & pepper to taste
This will keep for several days in the fridge.
I discovered this recipe on a food blog called Foodie With Family. http://www.foodiewithfamily.com/blog/