Jacked-up Coleslaw

You can call it cabbage salad or coleslaw—either way, it’s one of those fresh, satisfying salads where every bite tastes a little different. It’s slightly sweet from the corn, crunchy thanks to all the vegetables, and creamy from the combination of cultured dairy and mayonnaise. The cultured dairy (you can also use yogurt) softens the dressing beautifully, and if you’re not a fan of heavy mayonnaise-based salads, I have no doubt you’ll fall in love with this one.

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Jacked-up Coleslaw

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Serves: 6-8 Prep Time: 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ white cabbage
• 2 carrots, peeled
• 5 pickles
• ½ red onion
• 1 cup corn kernels
• ½ bunch chives
• ½ container kefir, or plain yogurt
• 2–3 tablespoons mayonnaise
• ½ teaspoon coarsely ground black pepper
• ⅔ teaspoon salt

Instructions

- Slice the cabbage into very thin strips.
- Cut the carrots into thin matchsticks using a julienne peeler. Alternatively, peel the carrots into thin ribbons with a regular vegetable peeler, stack the ribbons, and slice them into thin matchsticks.
- Slice the red onion and pickles into thin strips.
- Finely chop the chives.
- Combine all the ingredients in a large bowl, mix well, and serve.

Jacked-up Coleslaw

Notes

- For extra crunch, toast ½ cup sliced almonds or sunflower seeds in a dry skillet and add them to the salad.
- You can make the salad without mayonnaise by replacing it with a little more kefir or yogurt. In that case, add 1 tablespoon maple syrup to balance the extra tanginess.