I am personally not a huge cole slaw fan. Sure, every once in a while the mood hits me to have some, but I could easily go without it.
But I know many folks love themselves some coleslaw at the family barbecue! But most commercial brands of Coleslaw dressing are LOADED with sugar and don’t have much protein. In this version, former Bariatric Foodie co-writer, Jen, got rid of that the junk, bumped up the protein and kept the same great flavor.
Jen’s High(er) Protein Coleslaw
For the slaw:
- 1 bag Coleslaw mix (in the packaged salads section of the produce department, I used Dole) OR shred 1 small head green cabbage, 2 carrots, and 1/2 small head red cabbage with your food processor
- 1/2 red onion, finely diced or grated (this is optional, I had some on hand that needed to be used)
- 1 bunch fresh Italian parsley, finely minced or snipped up with kitchen shears
For the dressing:
- 3/4 cup Greek Yogurt
- 1/4 cup light mayonnaise (DO NOT use fat free, it has lots of added sugar)
- 3 tablespoons Splenda
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard (I didn’t have any, I used prepared Dijon mustard this time)
- 2 teaspoons celery salt
- Salt and pepper to taste
Place your coleslaw mix (or fresh shredded veggies) in a big bowl and set aside. Combine the dressing ingredients in a bowl and whisk them together until well combined. Taste it and add more Splenda/salt/seasonings to suit your tastes. Sometimes you have to adjust the amounts a bit, depending on the greek yogurt and mayo you use to get the flavors right.
Whisk the parsley and red onion into the dressing. Pour the dressing mixture over the vegetables and stir until thoroughly combined. Store in a sealed container in the fridge.
This tastes best if it has a little time to sit in the fridge before serving. I usually make a double batch of the Coleslaw dressing, because I use it all the time in many different veggie slaws and salads. The broccoli slaw mix is also delicious if you aren’t a fan of cabbage slaw.