coleslaw the must of American barbecues and picnics.

The recipe coleslaw that I propose is prepared with already chopped products that are a little less good than fresh products but it is much faster to make. For it to be better, it is best to prepare it in advance and let it macerate for several hours. If you prefer to use fresh produce, you need to increase the preparation time by at least 10 minutes before you get grated carrots and chopped cabbage in thin strips. In this case you will need 1/4 white cabbage and 1 beautiful carrot.

Generally, the sauce is made with mayonnaise but for it to be lighter and healthier I removed it and replaced it with a Greek yogurt that is richer in protein and less in fat.

It is best to prepare this salad at least 1 hour in advance so that the vegetables are soaked in the sauce.

Did you know?

It was the Dutch, the founders of the state of New York, who grew cabbages that planted this salad that became very popular. It is a very common dish in the United States, the must of American barbecues and picnics. The coleslaw is called simply cabbage salad in Quebec. It accompanies pulled pork or pulled pork in hamburgers or sandwiches or is served alongside.

ingredients

1 bag 250 g grated white cabbage

1/2 bag of 250 g grated carrots

For the sauce:

1 Greek yogurt 150 g or 150 ml

2 tbsp. tablespoons or lemon juice

1 tbsp. soup or liquid honey

1 tbsp. soup or olive oil

1 tbsp. tablespoon or cider vinegar or white

1 tbsp. coffee or tea Dijon mustard

Instructions

In a salad bowl, put the cabbage and grated carrots.

In a small bowl, mix Greek yogurt with lemon juice, mustard, vinegar, honey and oil. Mix.

Pour the sauce into the bowl. Mix to coat the vegetables.

Cover and keep cool until ready to serve.