Greek Yogurt Coleslaw

Coleslaw (or “cole slaw”) is one of the quintessential summer side dishes—no barbecue is truly complete without it. Though you can opt to pick up a container of the product from your grocery store, it’s easy enough to make at home (and it will probably taste better). Starting with a bag of coleslaw mix saves the time and trouble of shredding cabbage and carrots. The key with this particular recipe is curing the vegetables and draining them of their moisture before getting dressed. This step is what will save you from the all too common watery coleslaw.

This is a twist on the classic American coleslaw. Instead of the creaminess being supplied by mayonnaise, I’ve made a healthier coleslaw recipe by using Greek Yogurt instead. Yes, I’ve posted a similar recipe before, but I didn’t know the trick about non-watery coleslaw before. And the last ingredient might be foreign to some of you, but I grew up with raisins regularly appearing in this dish. They are great because they add some textural variety and a different dimension of tartness and sweetness. Pictured are dried cranberries because that’s what I had in my kitchen, but either (or both!) will play similar roles.

Ingredients:

• One 14-ounce bag classic coleslaw mix
• 2 tablespoons salt
• 2 tablespoons sugar
• 1/2 cup Greek Yogurt
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/3 cup dried cranberries or raisins, optional

Yield: 4 to 6 servings

Procedure:

1. Add the coleslaw mix, salt, and sugar to a medium bowl and toss to combine. Cover and refrigerate for about 2 hours.
2. Squeeze and drain the vegetables of the liquid that will have been drawn out by the salt and sugar.
3. Mix in the rest of the ingredients until evenly combined. Taste and adjust as desired.

What are your thoughts on raisins or dried cranberries in your coleslaw?