The Sunset magazine touted this recipe as a healthier alternative ("1/4 the calories and almost no fat") to the classic mayo-based slaw. That's nice. But, frankly, we were simply in the mood to try something different, especially if it involved Greek yogurt, which we already bought for another recipe.Compared to the classic coleslaw, this was clearly a distant relative - the lipids and the acids are just not the same - but the result was a delectable cabbage salad in its own right. An undertaking worth repeating - certainly if you have Greek yogurt and cabbage to use up. The original recipe called for zesting the citrus, which we were just too lazy to do. Not a big loss, hopefully.
In a large bowl, mix together lime or lemon juice, yogurt, sugar, salt, and pepper. Stir in green onions, cabbage, and cilantro. If possible, refrigerate for a bit to let the flavors combine.
- 4 green onions, sliced at a bias
- 1/2 head green or napa cabbage, sliced
- 1/2 head red cabbage, sliced
- 1/2 cup or more of cilantro leaves
- 2 limes or lemons for juice
- 1/2 cups Greek yogurt
- 1 1/2 Tbsp sugar
- 1 stp salt
- 1/2 tsp pepper