This adds a classic coleslaw taste to the recipe. If you are in a rush you can use a little (1/2 teaspoon) onion powder instead. I like to use a box grater to grate the onion. Just enough for the right flavor, but not too much to make it high in fat and calories. To give the dressing a classic taste of a traditional coleslaw recipe, we used a little mayonnaise.
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As I said a couple of weeks ago when I shared my Healthy Broccoli Salad, using a half cup of Greek Yogurt instead of Mayo, saves 700 calories per batch! Isn’t that incredible?! Look for plain non-fat for the lowest calorie option, or full fat for a creamier dressing. I used two parts non-fat Greek Yogurt to one part mayonnaise to drastically cut the calories for the dressing in this recipe. It really makes this coleslaw look so much more cheerful and healthy, not pale and soggy.Ĭoleslaw Dressing Ingredients Greek Yogurt I also like to add in parsely for freshness and for bright green color. Chop them finely and they add a bright chartreuse color to the slaw. They are a little sweet and a little bitter which pairs well with the creamy dressing and cabbage. I use them in summer side dishes like Vegan Potato Salad, and my German Potato Salad. I like using celery hearts, the pale light green parts of the head of celery with the leaves still attached.
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Feel free to use bagged shredded carrots instead. To give the coleslaw bright color and added nutrition, I added freshly grated carrots.
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Don’t miss this Ultimate Guide to Cabbage to see how to slice cabbage. If you have a whole head of cabbage, just slice it as thinly as possible. To cut back on prep time, you can definitely use a pre-shredded bag of coleslaw mix. Chop the fresh cabbage finely by hand or use the slicer attachment in your food processor or mandoline. You can use red or green cabbage or a combination of both. Shredded and Chopped Veggies For The Slaw Cabbage
I love a twist on coleslaw, but sometimes ya just want good old-fashioned creamy coleslaw with your burger! This healthy coleslaw recipe really is super easy peasy to make, and it is completely classic tasting.
Mix the Dressing and The Cabbage Mixture.Step 2: Add the remaining dressing ingredients.Step 1: Grate The Onion and Whisk With Greek Yogurt and Mayonnaise.How To Make this Recipe For Healthy Coleslaw.Why We Love This Healthy Coleslaw Recipe.Serve warm.Īdapted from "Everyday Super Food," by Jamie Oliver (Ecco, 2015). Top with equal amounts of the remaining pea mixture (from the food processor), and garnish with equal amounts of the bacon. Taste, and add salt as needed.ĭivide between wide, shallow bowls. Add just enough of the pasta cooking water to create a silky, creamy sauce. Pour the egg-yogurt mixture over the pasta and toss quickly, until well incorporated. Whisk together the egg and yogurt in a bowl until well incorporated.ĭrain the pasta into a colander, reserving 1 cup of the pasta cooking water, then transfer the pasta to the skillet, stirring to coat. Pulse just enough to create a chunky mixture, then transfer three-quarters of it to the skillet, stirring until just warmed through and combined with the oil in the pan. Cut the lemon in half squeeze in its juice.
Transfer to the lined plate to drain return the skillet to the stove top, off the heat.Īdd the peas, garlic, basil, cheese and a pinch of salt to the almonds in the food processor. Cook for about 5 minutes, until just crisped. Once the oil shimmers, add the bacon pieces. Heat the oil in the same skillet over medium-low heat while you cut the bacon crosswise into very thin strips. Meanwhile, toast the almonds in a medium dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan as needed to avoid scorching them. Cook according to the package directions. Cook for about 20 seconds, then use a strainer or Chinese skimmer to transfer the peas to a colander to drain.Īdd the pasta to the boiling water. Add a generous pinch of salt, then the peas. Bring a pot of water to a boil over high heat.
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