Friday, January 7, 2011

Yogurt Coleslaw

The first item from the 40 pound winter storage box is gone – we have finished the cabbage.

Thursday Menu – Tandoori Chicken, Crisp Roast Potato with Rutabaga, Yogurt Coleslaw
Farm Share Produce – Potatoes, Rutabaga, Cabbage, Onion

I love these Crisp Roast Potatoes. They get super crunchy on the outside ring and are soft potato loveliness inside. Adding slices of rutabaga or celeriac give them an extra boost of flavor.

Yogurt Coleslaw
From Everyday Food v79, titled Green Cabbage and Yogurt Slaw

½ head green cabbage, shredded
½ green bell pepper, thinly sliced
½ small onion, shredded
1/3 cup plain yogurt
½ T rice wine vinegar
½ T Dijon mustard
1 T sugar
Salt and pepper to taste

Place cabbage, bell pepper, and onion in a large mixing bowl. In a small bowl whisk yogurt, vinegar, mustard, sugar, salt and pepper. Fold yogurt mixture into vegetables. Refrigerate at least 20 minutes before serving.

This slaw was yummy and the yogurt really reduces the calories.

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