I love cole slaw all year round but it is a particular favorite in the summer. It just pairs so perfectly with corn on the cob, cold beers, and a burger, don’t you think? I healthified this recipe and then plopped it on a pulled pork sandwich (the pork was prepped this way and then smoked on John’s smoker). I can’t think of anything better in the summer – the flavors and textures are completely perfect. Enjoy!
Domestocrat’s Healthy Cole Slaw (yields 20 servings, it’s a lot!)
1 head red cabbage, chopped thin
1 head green cabbage, chopped thin
5 carrots, sliced thin
17.6 oz (1 medium container) plain greek yogurt
1/4 cup apple cider vinegar
3 tsp. honey
Salt and pepper to taste
Simply chop/slice all of the vegetables up really thin and place in a large bowl or tupperware container. In a separate bowl whisk together the yogurt, vinegar, honey, and salt and pepper. Pour the sauce over the veggies and combine thoroughly. Cover and let the cole slaw sit in the fridge for at least 2-3 hours prior to serving to make sure the sauce really gets in to the veggies. This healthy cole slaw will keep in a sealed tupperware container for up to 1 week in the fridge.
You can eat this as a side dish at any summer cookout. Or you can try out my favorite usage: on top of a pulled pork sandwich.
A big pillowy bun, pulled pork drizzled in BBQ sauce, a few hot peppers, and a big scoop of this cole slaw. My mouth is watering just thinking about it.