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.
Coleslaw with Yogurt, Apple, and Peppers
- medium bowl
- large bowl
- 4 cups finely sliced cabbage
- 2 medium carrots (finely grated)
- 1 cup chopped yellow pepper (about 1 peppers)
- 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
- ½ teaspoon fresh dill
- freshly ground pepper
- Put the cabbage, carrot, green pepper, and apples in the large mixing bowl. Stir together.
- Stir together the yogurt, mayonnaise, lemon juice, and dill weed in the medium bowl.
- Pour the dressing over the salad and toss to mix. Add salt and pepper to taste. Serve immediately or chill in the refrigerator.