"Coleslaw" comes from the Dutch koolsla, from kool cabbage + sla salad. Defined as a simple salad made from sliced cabbage, but we all KNOW it's not THAT simple, don't we?
Oh sure, slicing up the cabbage is easy. Creating the dressing is the hard part! Getting that balance of creamy, tangy sweetness to moisten all that sliced salad is tricky. Well, tricky for me, anyway. This time I got pretty darn close to the way I like creamy coleslaw.
HERE'S WHAT I PULLED TOGETHER
- 1 small head green cabbage, quartered
- 1/4 small head purple cabbage, halved
- 4 small carrots
- 1/2 medium yellow onion
Using a food processor with the slicing blade, shred the cabbages and onion. Have a large bowl ready to transfer the shredded salad. Change the blade out with the grating blade, continue to shred carrots. Toss the vegetables together until well mixed.
- 1 cup fat free plain yogurt
- 1/2 cup mayonnaise
- 2 teaspoons sugar
- 3/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
Still using the food processor, replace the grater blade with the dough blade (the smaller one used for making bread dough). Put all the dressing ingredients in the processor and pulse until it's combined. Pour dressing over coleslaw and toss until coated evenly. Refrigerate until ready to eat.
Coleslaw is ready to eat right away, but it gets better on the 2nd and 3rd day. I don't know about the fourth day, we ate it all by then.