This healthier classic creamy coleslaw is super easy to stir together. It’s the perfect skinny coleslaw recipe for your summer cookouts, barbecues and picnics. Just chop, stir and serve!
Can you believe that Memorial Day weekend is just two weeks away? We are awash in gorgeous spring weather here in Vermont. Oh it is so glorious. My friend Andrea put it perfectly yesterday, “it’s this time of year when I have such a crush on Vermont!” It is so true! The peepers are so loud every evening, and the trees are budding out. Our shad trees are blooming white. I love watching out the kitchen window as the robins put on an entertaining show. They hop around busily picking up scraps and twigs for their nests. Then they fly off to build the perfect home for the spring nesting season. Surely there are already eggs in some of the nests.
In years past, the robins nest up in the eves inside our porch ceiling. Since we moved here in 2003, we have had exposed rafters under the porch. The robins loved having all of the safe nesting spots and would often try to nest right up next to the exposed recessed cans. This winter, after 13 years of exposed trusses, we actually put a ceiling in. Surely much to the chagrin of the robins! My husband was never a fan of them nesting in there. He hated being dive-bombed by a protective mamma every time he left for the office. I however am sad to not get an up-close peek at the tiny little birdie heads peeping up out of the nest asking for a reward from their busy mother. This year it feels a bit strange to not know how far along they are in their nesting. Though I do love our new bead board ceiling!
While the robins are surely right on track, I have been a bit behind this spring. I feel like the approach of Memorial day, and plans for family barbecues and get-togethers with our summer friends has caught me a bit off guard. I guess it’s all the fancy jet setting I have been doing. This weekend we are doing a great big garage sale. A big purge that’s been a long time in the making! I am thrilled, but I am not sure if I will even get seeds in the vegetable garden at this rate!
I am on top of the Memorial Day barbecue recipe for Salad Month though. No need to worry about that! This recipe really is super easy peasy to make, and it is completely classic tasting. I love a twist on coleslaw, but sometimes ya just want good old fashioned creamy coleslaw with your burger!
I healthified this “skinny” coleslaw by cutting way back on the mayonnaise. I used plain Greek yogurt instead. And then I turned up the volume on the other flavors to compensate for the reduced fat and calories. One trick I used is that I shredded a bit of sweet onion right into the dressing. The results is tons of delicious flavor, but it’s only 70 calories per cup! I also made sure to use as many colorful vegetables as I could to really make it pop! We eat with our eyes first, right?
Have you ever watched robins build a nest?
Have you planted your seeds into your garden yet?
Are you surprised that Memorial Day Weekend is just two weeks away?
Classic Creamy Coleslaw made with Greek yogurt. A simple chop and stir recipe for a traditional barbecue side dish.
- ¼ small sweet onion
- ½ cup plain Greek yogurt, fat free if desired
- ¼ cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon celery seed
- ¼ teaspoon black pepper
- 8 cups finely shredded green and purple cabbage
- 1 cup shredded carrots
- ¼ cup minced celery hearts
- 2 tablespoons parsley, optional
- Grate onion with a box grater. Scrape grated onion into a large bowl. Add greek yogurt and mayonnaise and whisk to combine. Add vinegar, sugar, mustard, salt, celery seed and pepper and whisk to combine. Add cabbage, carrots, celery hearts and parsley (if using) and toss to coat.
Can be made 12 hours in advance. Store covered in the refrigerator.
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