I developed this recipe for Stonyfield. I received promotional items, but was in no other way compensated for this post. As always, all opinions are 100% my own.
To turn the Crockpot BBQ Beer Chicken that I made into a knockout sandwich, I decided to make a mustard slaw. I wanted it to be nice and tangy and creamy without being heavy. This is where my idea to use fat free Greek yogurt instead of mayonnaise came in. It worked out beautifully.
Cole slaw is one of my favorite summertime sides. This one in particular is great because you can make it ahead of time. We ate this batch for several days and it just got better and better. And using pre-shredded cole slaw mix makes it quick and easy to put together. You could shred your own if you have some cabbage on hand, too. I like to use the shredder blade on my food processor to make that task a lot quicker.
Running around with a toddler day in and day out, it’s great to have healthy and delicious options ready in the fridge for impromptu picnics and outdoor play dates. I can see myself making many more Greek yogurt-infused slaws this summer. Yum!
Greek Yogurt Mustard Cole Slaw
Big Flavors from a Tiny Kitchen – Ashley Covelli
1/2 cup Stonyfield 0% Fat Plain Greek Yogurt
2 tablespoons prepared yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon celery seeds
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
14 ounces cole slaw mix
2 green onions, thinly sliced (about 1/4 cup total)
In a large bowl, whisk together yogurt, mustard, vinegar, sugar, celery seeds, salt and pepper. Once the ingredients are blended, add cole slaw mix and green onions and toss well to coat.
Cover and refrigerate for an hour or longer to allow the flavors to blend.
Big Flavors Rating: 5 Stars
