Creamy Tangy Coleslaw with Greek Yogurt
Many years ago, there was a restaurant in Chicago called Leo’s Lunchroom on Division Street. I was vegetarian when I frequented Leo’s, which was kind of a neighborhood joint with an authentic diner interior and a storied history, and they didn’t have much for me, but they always had something, and what they did have was really good. One thing Leo’s trained my palate for was to always expect coleslaw in my grilled sandwiches. Not with my sandwich on the side, but piled inside. There is something about that crunchy, cool, creamy salad that transformed an otherwise pretty staid American side into something altogether delicious and required for all future sandwiches.
The other day, I was making sandwiches for us and I didn’t want to go to the grocery store but we had most of the ingredients I would need for coleslaw except for vegan mayo, which, you know, is pretty essential. In looking at my options, I noticed I did have some plain non-dairy Greek yogurt and then I started thinking about it again. How much of a sacrilege could it be? It turns out not at all! Coleslaw with Greek yogurt instead of mayonnaise is lighter, brighter and tangier but every bit as delicious. I vowed to play around later to develop this recipe with the proper amount of ingredients and I am so happy with the results. It is not drowning in dressing and not as sweet as some of the other coleslaw recipes I saw so expect there to be some differences. You can enjoy it in a sandwich, of course, or any other way you’d eat coleslaw.
This recipe is highly adaptive. I wanted a colorful slaw, but you can use only green cabbage if you’d prefer or all you have on hand. It’s also adaptive to adding other fresh or dried herbs and nontraditional items, like pickles and olives if that makes you happy.
Enjoy!
7½ cups green cabbage or green and red cabbage blend, shredded finely and shopped small
2 large carrots, peeled and shredded
½ red onion, diced
10.6-ounces vegan Greek yogurt, unsweetened
2 tablespoons fresh lemon juice or apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast (optional)
1 tablespoon granulated sugar (optional)
2 tablespoons dried dill (you can also use fresh)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
In a very large bowl, combine the cabbage, carrots and onions. In a medium bowl, stir together the rest of the ingredients, then pour over and toss with the veggies to coat. Season to taste. This is best if you let the flavors meld in the refrigerator for an hour or so before serving.
Many years ago, there was a restaurant in Chicago called Leo’s Lunchroom on Division Street. I was vegetarian when I frequented Leo’s, which was kind of a neighborhood joint with an authentic diner interior and a storied history, and they didn’t have much for me, but they always had something, and what they did have was really good. One thing Leo’s trained my palate for was to always expect coleslaw in my grilled sandwiches. Not with my sandwich on the side, but piled inside. There is something about that crunchy, cool, creamy salad that transformed an otherwise pretty staid American side into something altogether delicious and required for all future sandwiches.
The other day, I was making sandwiches for us and I didn’t want to go to the grocery store but we had most of the ingredients I would need for coleslaw except for vegan mayo, which, you know, is pretty essential. In looking at my options, I noticed I did have some plain non-dairy Greek yogurt and then I started thinking about it again. How much of a sacrilege could it be? It turns out not at all! Coleslaw with Greek yogurt instead of mayonnaise is lighter, brighter and tangier but every bit as delicious. I vowed to play around later to develop this recipe with the proper amount of ingredients and I am so happy with the results. It is not drowning in dressing and not as sweet as some of the other coleslaw recipes I saw so expect there to be some differences. You can enjoy it in a sandwich, of course, or any other way you’d eat coleslaw.
This recipe is highly adaptive. I wanted a colorful slaw, but you can use only green cabbage if you’d prefer or all you have on hand. It’s also adaptive to adding other fresh or dried herbs and nontraditional items, like pickles and olives if that makes you happy.
Enjoy!
7½ cups green cabbage or green and red cabbage blend, shredded finely and shopped small
2 large carrots, peeled and shredded
½ red onion, diced
10.6-ounces vegan Greek yogurt, unsweetened
2 tablespoons fresh lemon juice or apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast (optional)
1 tablespoon granulated sugar (optional)
2 tablespoons dried dill (you can also use fresh)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
In a very large bowl, combine the cabbage, carrots and onions. In a medium bowl, stir together the rest of the ingredients, then pour over and toss with the veggies to coat. Season to taste. This is best if you let the flavors meld in the refrigerator for an hour or so before serving.
Vegan, Recipe, Salad, Slaw, Coleslaw, Creamy, Greek Yogurt, Gluten-Free