Deveney’s California Slaw
Hey folks,
Today, I’m on my way to Providence, RI for a conference, and so I’ve taken advantage of lK’s first-ever guest blogger, Deveney.
Deveney, who I’ve talked about in previous posts, has literally gone (in terms of both kitchen and cooking skills) from “I can’t-even-boil-water” to really getting the hang of things; finding her own way around the kitchen, so to speak. She’s now creating her own recipes.
I’m so thrilled about it, in fact, that when she sent me a recipe she concocted herself, I decided right then and there that she was going to be my FIRST EVER lK guest blogger.
She made a supportive version of coleslaw using a bag of California Slaw (found in grocery stores in the pre-packaged fresh veggies section) which, if you haven’t seen it, is shredded broccoli and cabbage, and minimal carrots.
And without further ado, here’s DEVENEY:
Mix in a bowl:
1 6oz chobani plain non-fat
Dijon mustard to taste (I just did a few squirts)
Honey mustard to taste (about a teaspoon)
Fresh dill and parsley
Ground pepper and sea salt to taste
It was so good, and tastes like regular coleslaw!
I love my slaw drenched in dressing, and with this recipe, you don’t have to feel guilty about eating it that way!
You could also use this to make more of a Waldorf salad too, with apples or cranberries and walnuts.
P.S. Do YOU want to be a guest lK blogger? Easy! Simply Contact Me, and we’ll chat!
Related posts:
- Grilled Watermelon, Arugula and Goat Cheese Salad
- Peaches n’ Cream
- Cinammon Ice Cream
- Quick "Roasted" Asparagus
- Grilled Peaches with Yogurt and Berries
MikeMoffit
Thanks Nedah!!!
I forgot to tell you that I added 1 tlbs of mayo (sorry I’m new at this!!!)
It adds some fat content and it ups the creaminess factor!
Mmmmmmmm!
My roomie tried it and LOVED it – and he hates yogurt – and pretty much anything good for you!
It’s really good – try it!
How much cabbage and carrots were used?
It was a bag of the california slaw. Thanks April