Healthier ‘Slaw

This is my healthier version of Memphis Style Coleslaw. Instead of all cabbage I’m adding broccoli and carrots as well to make it more nutritious. Also to cut the fat a little I’m doing half mayonaise, half Greek yogurt.

I love coleslaw. Especially, if I’m eating BBQ in which case I NEED coleslaw! In fact every time I make my delicious Slow Roasted Brisket we make this with it!

By making this partially with Greek yogurt, it really helps cut down on some unnecessary fats. You honestly cannot even taste the difference. The broccoli and carrot addition blends in just as well. I love broccoli so much, it’s always been one of my fave veggies! It’s high in Vitamin K & Vitamin C, plus it’s full of fiber. This was an easy addition for me. Carrots on the other hand are a little harder for me to throw in, because I’ve just never been a huge fan of their flavor. However, they are chock full of beta carotene & fiber! If I didn’t know these extra veggies were in there I certainly wouldn’t have been able to tell taste wise. My four year old definitely couldn’t tell!!

Start by slicing your broccoli & carrots , and chopping your canbage. Or, you can always buy a bag of ‘broccoli slaw’ from the lettuce aisle (which is basically julienned broccoli, purple cabbage, & carrots) If you do this, it will save time, but I do still recommend chopping up some white cabbage to go with it. Set all of that aside. In a large bowl combine the Mayonaise, Greek yogurt, Dijon mustard, Vinegar, Celery seed, Brown sugar, Garlic powder, & Onion powder. Next, add the Chili powder + salt and pepper to taste! Mix well and add your vegetables. Toss until it’s thoroughly mixed. This is my favorite slaw. It’s super tasty on top of a sandwich or the perfect accompaniment to any Bbq dish.