Coleslaw

It might sound surprising but I actually don't eat a lot of cabbage. Its not that I dislike or hate the taste but its just one vegetable that I would not actively select or cook.

So believe it or it, this is my first coleslaw. While DH loves coleslaw, I normally avoid it especially when we go out to eat, he will gladly have my portion too. Its probably more a weight conscious thing, lots of mayonnaise means high calories. haha....now you know why I prefer my salad without dressing :)

The men organized a BBQ Xmas gathering. Interestingly, all I hear on the menu is meat and more meat or seafood. While I know that this sort of carnivore food planning is probably very typical in Asian country, thought a coleslaw would be a great pairing for a BBQ! Doesn't mean if I don't like it other people cannot enjoy it right?

Used Greek yogurt to make the dressing so its much healthier without sacrificing the creamy salad dressing texture that normally goes into coleslaw.

If own a vegetable shredder or mandoline slicer, this would be a breeze to prepare.

Ingredients:
Thinly shredded red cabbage
Thinly shredded carrot

Coleslaw dressing:
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tbsp good quality mustard
1 tbsp apple vinegar
lemon juice to taste
sugar, pepper and salt to taste

Whisk all the ingredients and taste it. Adjust seasoning as you prefer before pouring onto shredded vegetable. Mix well. Refrigerate for at least 4 hours before serving.