Wrapping up meat and three week with this cool, creamy salad just about sums up a good slaw. Some meals are just better with a side of crunchy, tangy slaw. I have never quite understood why some restaurants serve cole slaw in a small silver container on the side of your plate. It seems like an after thought and it’s usually not all that good.

In a meat and three or barbecue joint, the cole slaw is a pretty important side dish. With just the right amount of crunch and zest, a good slaw can compliment an already great meal. I love cole slaw on a good barbecue sandwich or a spicy taco and cannot even imagine a basket of fried fish with out it.

My version has a lot less mayo but still the same zip as a classic southern slaw.

Recipe:

2 cups cole slaw mix

2 tbsp 0% Fage greek yogurt

1 tbsp Hellman’s mayo

1 tsp apple cider vinegar

1 tsp sugar

1/4 tsp celery salt

pepper to taste

Combine yogurt, mayo, vinegar, sugar, celery salt and pepper in a small bowl. Gently toss dressing with slaw and chill at least 30 minutes before serving.

Leftovers? Make some meatloaf sliders. I use Sister Schubert’s wheat dinner rolls, top with meatloaf and spoonful of tangy slaw!