I’m not very good at keeping “go-to” recipes on hand. I often get tired of meals before making it through the leftovers, and would rather flip through a glossy cookbook to get out of a dinner rut than reach for a tried-and-true staple. This salad is a huge exception that I make over and over again once summer produce starts to disappear. It’s quick, full of fibre, B vitamins and other nutrients, and super cheap (is there any other vegetable that’s cheaper per pound than cabbage?).
Perhaps the best thing about this slaw: there’s no mayo. My hatred for mayo knows no bounds. It’s not any particular aspect of mayo that makes me squirm; it’s really just the concept of mayo. It wasn’t until about 8th grade that I first learned mayo was made from raw eggs. That turned me off the condiment right then and there. This recipe replaces mayo with organic Greek yogurt and includes a generous dose of lime juice for a lighter, fruitier take on this classic side dish.
You will have extra dressing with this recipe. I used to slice up more cabbage, but it’s so filling, that it always Simply store leftover dressing in an airtight container and mix with freshly shredded cabbage as desired.
Mayo-less Cabbage and Apple Slaw
- 1/2 cup plain Greek yogurt
- 1 tsp agave nectar
- 1/2 tsp salt
- freshly ground pepper to taste
- juice of 1 lime
- 1 tbls olive oil
- 1 tbls white wine vinegar
- 3 cups red cabbage, shredded
- 1 apple, peeled and shredded or sliced into matchsticks
Place all ingredients except apple and cabbage in a small bowl. Whisk until blended.
In a larger bowl, toss together cabbage, apple, and 2-3 tbls of dressing.
Let salad sit for 10 min. or so to allow cabbage to tenderize.
Place extra dressing in an airtight container and store in the fridge.