Southern Style Slaw
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.
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!