It’s official….Spring has sprung!! It’s that time of year for refreshing salads and cooking food on the BBQ! Since the sun has been out in Vancouver (for longer than 1 day this time) I just had to make this deliciously crisp and refreshing salad. Did you know that the word “coleslaw” comes from the Dutch word “koolsalade”, which means “cabbage salad”?
Coleslaw often gets a bad rap, especially coleslaws with creamy dressings. These creamy dressings are often made mostly of mayonnaise, adding more fat than what we usually desire a salad to have. I like this particular salad because the dressing is mostly Greek yogurt, which is creamy but without all the fat. The apples, oranges and raisins add a nice sweetness, while the Dijon mustard contributes a kick of flavour. If you’re in a time crunch, use a pre-made coleslaw salad in a bag and add the homemade dressing with the raisins, fruit and nuts. If you’re not a fan of creamy dressings, ditch the mayo and yogurt, and add some canola oil to the other dressing ingredients.
Source: modified from Dietitians of Canada – Cook! (recipe by Joanne Rankin, dietitian)
- 1/2 head cabbage, finely shredded
- 3 green onions, finely chopped
- 3 stalks celery, finely chopped
- 2 medium carrots, grated
- 1 large orange, peeled and chopped
- 1 small apple, chopped (not peeled)
- 1/2 cup toasted walnuts or pecans, chopped
- 1/3 cup raisins
- 1/2 cup chopped fresh parsley
- 1/2 cup 0% or 2% fat plain, Greek yogurt
- 1/4 cup light mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- pinch salt
- freshly ground black pepper
- In a large bowl, combine all of the salad ingredients.
- In a small bowl, whisk together all of the dressing ingredients.
- Pour dressing over salad and toss to coat. Cover and refrigerate for at least 30 mins before serving.
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