There’s something about coleslaw that gives any summer holiday meal that summer holiday appeal. Especially the 4th of July in the USA. Coleslaw, grilled burgers or chicken or barbecue ribs, and Cowboy beans or good old Boston Baked Beans and/or corn on the cob are the summer celebration foods of choice for most Americans.
Coleslaw with a creamy dressing is one of my favorites. Being lactose intolerant has been a bit of a challenge for any creamy or dairy based dressing. Here’s my version of this classic salad and I can say with some assurance that you can’t tell it from it’s “real cream” based cousin.
For the salad:
4 cups of finely shredded cabbage (or prepared coleslaw veggies)
1/4 cup diced yellow onion
1/2 cup chopped green apple (with peel)
1/4 cup chopped celery
1/4 cup coarsely chopped cashews – reserved (optional)
For the dressing:
1/2 cup plain non-fat Greek yogurt
1/4 cup light mayonnaise
1/4 to 1/2 teaspoon dried mustard
1 to 2 teaspoons raw agave nectar
1 teaspoon apple cider vinegar
Pinch of freshly ground black pepper
Toss the vegetables together in a large bowl.
Blend the dressing ingredients and pour over the vegetables. Toss to combine. Refrigerate for about an hour or so. Sprinkle with the cashews just before serving. The cashews really make this salad special.
The salad will seem a bit dry, at first, but let it marinate and it’ll be perfect by the time you sit down to eat. And to be honest, I think it’s better the next day.
A couple of notes: By now you probably realize that I love recipes that can be modified. This is another example.
The dry mustard gives it a bit of a kick which is nicely balanced by the sweetness of the apples and the agave nectar. I used 1/2 teaspoon but if you want less heat, just 1/4 teaspoon will be about right.
Regular yogurt is a little softer and creamier than the Greek but I prefer the Greek.
I’ve made this with red Delicious apples for a little sweeter version. And honey would be a fine substitute for the agave nectar. I just happen to love the mildness of the agave so always use that. Sometimes I use light agave and sometimes I use the raw agave.
You could add grapes (red, green or purple) halved and tossed with the apples; substitute the cashews with chopped walnuts and you’d have a version of Waldorf salad. How about adding 1/4 cup of raisins?
You see where I’m going with this. Just remember that the more veggies and fruits you add the more dressing you’ll need so adjust accordingly. .