A backyard barbecue doesn’t feel complete without a batch of fresh, colorful coleslaw. Known best as a cold salad made with cabbage and carrots, it’s delicious as both a side or atop a burger.
Expand your horizons from only mayo-based sauces to tangy vinegars and even yogurt! Adding veggies like radishes, bell peppers, and arugula will bring a bright bite to your creations.
2 fennel bulbs, trimmed and sliced
4 radishes sliced
1 small red onion diced
2 spring onions diced
2 carrots grated or thinly sliced
1/4 green cabbage shredded
1/4 red cabbage shredded
1 garlic clove, crushed
8oz low-fat plain yogurt
1 teaspoon Dijon mustard
Juice of half a lemon
3 tablespoons toasted pecans
2 tablespoons sunflower seeds
3 tablespoons mint chopped
Mix fennel, radish, onions, carrots and cabbage in a large bowl.
Whisk the garlic, yogurt, lemon juice, and mustard. Pour dressing over salad, and mix.
Garnish with nuts, seeds, and mint. Optional, top off with fresh-ground black pepper.