We found this ingenious concoction of cabbage, lime, and yogurt where else? Real Simple. It gives coleslaw a fresh, lower fat twist and is such a fine blend of tangy and creamy that you'll never want to make traditional slaw again. Recently, we whipped it up for a barbeque and received many raves as well as recipe requests.
Rating: Truly 1/2 assed
Here's what you need and how you do it
1/2 head green cabbage, sliced thinly
1/2 head red cabbage, sliced thinly
4 green onions, cut long on the bias
1/2 cup fresh cilantro leaves
2 limes
1/2 cup yogurt (preferably nonfat Greek)
1-1/2 teaspoon sugar
1 teaspoon sea salt
1/2 teaspoon pepper
Toss together onions, cabbages, and cilantro in a large bowl.Zest both limes and juice one lime. In a bowl, mix lime zest and juice, yogurt, sugar, salt, and pepper. Pour dressing over cabbage mixture and stir to combine.
For a printable version of this recipe, click here.
That sounds like the perfect accompaniment for a summer BBQ. Nice to mix it up a bit from the usual coleslaw.
Posted by: Heather | July 22, 2010 at 02:34 PM
Drool! This looks and sounds amazing.
Posted by: Val | July 22, 2010 at 05:02 PM
I knew I could count on you guys for a simple-yet-yummy side dish idea. Thanks!!
Posted by: Melissa | July 23, 2010 at 03:37 PM
What size limes are you using? The big ones? The only ones available to me are smaller than ping pong balls. So I figure 4 or 5, right?
Posted by: www.facebook.com/profile.php?id=1243560654 | July 24, 2010 at 04:47 AM
Ping pong balls, huh? Cute. Yes, four or five should do it.
Posted by: Half Assed Kitchen | July 24, 2010 at 08:47 AM