Since my husband had to work over the 4th of July weekend, we celebrated with a cookout on July 3rd. We went to a nice state park just across the border, in Kentucky.
The weather had been consistently in the mid-90’s, with lots of humidity, but the temperatures dropped to mid-70’s for several days around the 4th of July weekend. The weather was perfect for our cookout–definitely not cold, but not too warm either, with no wind. It seems everytime I try to have a picnic or cookout, the wind tries to blow away my napkin, plate, and everything else.
Other than the mandatory hamburgers (with assorted toppings), I wanted to try something new. I did not want to fall back on the usual and expected potato salad, so I decided to make a coleslaw. Now, I have not had coleslaw in years, so I cannot remember exactly how it tastes. All I know, is that as a kid, my tastebuds were not mature enough to appreciate the tanginess, and I declared that I did not like it.
Because of this, I cannot promise that this will taste like the most authentic coleslaw that you have ever eaten, but I can assure you that it tastes good, and that it is very healthy. It had a nice, cool crunch that added lovely contrast to the delicious juicy hamburgers.
1/4 head red cabbage, shredded
1/2 broccoli crown, shredded
1 large carrot, shredded
1/4 c 2% fat, plain Greek yogurt
1 tsp spicy mustard
1 tsp lemon juice
1 Tbsp white vinegar
2 tsp honey
1 tsp garlic powder
1 tsp onion powder
Servings: 3-5 servings
Toss the shredded cabbage, broccoli, and carrots together in a large bowl. In a small bowl, combine the rest of the ingredients, and stir until well combined. Pour the sauce onto the vegetables, and toss to combine. Refrigerate and enjoy!