Memorial Day has arrived, the official start of the summer grilling season. I grew up in the Midwest (Missouri and Illinois) where summer cookouts always included burgers, hot dogs, ribs, baked beans, and the standard summer salads—macaroni, potato, and coleslaw. Of the three, I am particularly devoted to coleslaw and we keep cabbage on hand throughout the summer so that we can make it on short notice. Sometimes I cut my own cabbage, but more and more often I buy the precut coleslaw mixes from the grocery store when it’s on sale, or if I need a lot I’ll buy a big bag from the warehouse club.
I like a variety of slaws with both creamy and vinaigrette dressings. This one has a yogurt and mayonnaise dressing and adds flavor with some fresh dill weed, and the pepper and apples add lots of color. You only need to prep a few hours ahead and then serve cold.
Last summer was a bit of an anomaly because I couldn’t stand the smell or taste of coleslaw, one of the not-so-wonderful side effects of that pregnancy, but this summer I am back and ready to enjoy some slaw, so don’t be surprised if you see several slaw recipes posted in the coming months.
4 cups finely sliced cabbage
2 medium carrots, finely grated
1 cup chopped yellow pepper
1 Granny Smith apple, cored and chopped
1 Empire apple (or other red apple), cored and chopped
6 ounces plain lowfat yogurt
2 tablespoons light mayonnaise, gluten-free
2 teaspoons fresh lemon juice
1/2 teaspoon fresh dill
freshly ground pepper
1. Put the cabbage, carrot, green pepper, and apples in the large mixing bowl. Stir together.
2. Stir together the yogurt, mayonnaise, lemon juice, and dill weed in the medium bowl.
3. Pour the dressing over the salad and toss to mix. Add salt and pepper to taste. Serve immediately or chill in the refrigerator.