Coleslaw (REMIX)

So I had some leftover raw cabbage from a recipe that is coming up soon… and decided to make a Coleslaw Remix, feat. Pineapple, Sesame Seeds, Raisins, and Greek Yogurt! Mashups are always fun, even if the original was good.

I kind of eyeballed this. So as far as measurements, nothing was exact. And it’s not particularly attractive, but it sure was tasty.

Coleslaw (REMIX)

Adapted from a Moosewood cookbook whose cover was torn off so I really don’t know.

~1 1/2 cups raw green cabbage, sliced into square chunks or shredded
~3/4 cup 0% fat Greek yogurt
~1 tablespoon white balsamic vinegar (or whatever flavor you would like)
~1 tablespoon agave nectar
~1/2 cup fresh pineapple, cut in small chunks
~2 tablespoons raisins
~1 tablespoon toasted sesame seeds

Combine. Eat.

Yum! Sweet and tart, super creamy–yogurt sauces are the bomb–and the toasted sesame seeds just add so much depth.  This would go beautifully with a more savory main course, like burgers (meat, veggie, whatever you fancy) or hot dogs. We actually had this with tuna melts. Hint: foreshadowing.

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One comment on “Coleslaw (REMIX)

  1. […] into coleslaw around here, which is delicious (and my mom’s specialty, not the random one I came up with) and which we eat over the course of a few weeks (expiration dates and the longevity of food have […]

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