Healthy Summer Coleslaw

Summer is coming.

Yes, the official first day of the season is still a good month out, but I feel like Memorial Day is summer’s true kickoff. And given the fact that us Mainers have been wandering the streets in down jackets and wool socks for the past eight months, I’d say we’re ready for some well earned warm weather.

For those of you planning to do some holiday weekend hosting, this recipe is for you!

Fresh and tangy with a killer crunch, it’s straight-up delightful and the perfect side for any and all your summer picnics/barbecues. And given that it’s made without mayo, it also happens to be significantly lighter and less controversial than your average slaw. It’s a bright, fresh combo of carrots, cabbage and green onion that’s tossed in a tangy yogurt-based dressing. You can enjoy it as a side dish or serve a big scoop right on top of grilled veggie burgers.

Guaranteed crowd pleaser.

Healthy Summer Coleslaw

1 (10-ounce) bag shredded cabbage or coleslaw mix(about 4 cups)
1 cup shredded carrots
1/2 cup thinly-sliced green onions
1/2 cup plain Greek yogurt or Plain Coconut Yogurt (for vegan option)
1 Tablespoon fresh lemon juice
1 Tablespoons apple cider vinegar
1 Tablespoons honey
1 garlic clove, minced
2 teaspoon Dijon mustard
pinch of salt and freshly-cracked black pepper

Optional: Serve with veggie burgers, sliced local tomatoes & fresh avocado

Combine the cabbage, carrot and green onions in a large bow, and toss to combine.
In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, garlic, and a pinch of salt and pepper until combine.  Taste, and season with extra salt and pepper if needed. Pour the yogurt mixture into the cabbage mixture, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 4 hours.