As an adult, there are a handful of foods that I keep willing myself to like.
I’ve made baby steps of progress with things like mustard, ground beef, cauliflower, and pickles, and will at least eat them (and somewhat enjoy them) when served to me. But there is one condiment that — no matter how many times I force myself to dip a fry or toss a salad or slather a sandwich with a spoonful to sample — I just can’t seem to do it. I appreciate it, and even like the ingredients used to make it, but just cannot seem to actually enjoy the taste of it for the life of me.
Sorry, mayo. I think I’m officially giving up on you.
Thankfully, Greek yogurt — which I love — has come to the rescue with countless recipes that are traditionally mayo-based over the years. And one of my recent substitution successes was with the ultimate potluck side that happens to be especially popular in my bbq-loving hometown of Kansas City — coleslaw! That’s right, mayo-free coleslaw is possible! Plus, it’s significantly healthier than its traditional counterpart, it only takes about 5 minutes to make, and it’s super delicious.
Shall we make some?
I actually made a batch this past Friday to kick off the 3-day weekend, and am making a second batch tomorrow to take to a Memorial Day party with some friends out in Lawrence. Many of my friends and I are observing “Meatless Mondays” lately, so I’m bringing along some of my favorite Morningstar Farms veggie burgers to grill out along with the coleslaw. As I’ve mentioned in a few previous posts, I’m partnering with Morningstar Farms this spring to create some new plant-based meatless recipes to share with you, as part of my own commitment to eat less meat for health and environmental reasons this year.
But with a veggie burger loaded with coleslaw like this, I’m pretty sure no one will miss the meat for a second.
To make them, simply begin by mixing up a simple Greek yogurt creamy dressing to go on top of the salad. (And then if you’re making burgers, cook one up at the same time either on the stovetop, in the oven, or on the grill.)
Then pour the dressing over a bowl filled with shredded cabbage (green or red or a combo), shredded carrots, and some green onions.
I used up a package of some green cabbage that I had on hand, and then added in some extra carrots. But you can also buy the premixed bag of cabbage+carrots at the store.
Give them a good toss, and season with some salt and pepper.
Then serve it up!
I grilled up some of Morningstar Farm’s Roasted Garlic and Quinoa veggie burgers for this batch, but this classic coleslaw would go well with any of their veggie burgers.
Quick, easy, delicious, and marvelously mayo-free. :)
This Greek Yogurt Coleslaw recipe is mayo-free, lighter, quick and easy to prepare, and perfectly creamy and delicious!
1 (10-ounce) bag shredded cabbage (about 4 cups)*
1 cup shredded carrots
1/2 cup thinly-sliced green onions
2/3 cups non-fat plain Greek yogurt
1 tablespoon lemon juice
2 Tablespoons apple cider vinegar
2 Tablespoons honey, warmed
1 teaspoon Dijon mustard (optional)
1/4 tsp celery salt
pinch of salt and freshly-cracked black pepper
Combine the cabbage, carrot and green onions in a large bow, and toss to combine.
In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed.
Pour the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined.
Serve immediately, or cover and refrigerate for up to 4 hours.
This is a sponsored post in partnership with Morningstar Farms. I am partnering with them to bring you some delicious new meatless recipes this spring, and all opinions are 100% my own as always. Thanks for supporting the brands that help make this blog possible!
Coleslaw is not just a summer recipe~
I am also a particular fan of it in winter
ALI, I recommend a cold mushroom, I look forward to your work