Refreshing and Healthy Summer Coleslaw Recipe

A crunchy, creamy, delicious mix of vegetables.
The Ultimate, a sampler of slices at Fuel Pizza. Photographs by Erik Uecke. Slideshow: An Early Look at Fuel Pizza  Washington is no stranger to high-quality gas station food (R&R Taqueria, Fast Gourmet), and now there’s a new eatery with...

Coleslaw is a summer grill out staple, but with mounds of mayonnaise in it, it’s hardly considered a health food. Though this version is mayo-free, it’s still creamy, flavorful, and chock-full of veggies. Make it for Memorial Day and you’ll wonder why you ever used to buy the tub of soggy slaw from the grocery store.

Using pre-shredded veggies will make preparation a breeze, and if you can’t find pre-shredded cabbage and carrots at your local store, just throw them in a food processor. Swapping traditional mayo for Greek yogurt cuts back on fat and adds a boost of protein instead. Make this salad the night before to let the flavors soak in, and eliminate some of the prep time before your meal.

Note: Though specific vegetables are listed below, any combination equally 10 cups of veggies will work with this recipe—so get creative!

INGREDIENTS

Healthy Summer Slaw

2 cups shredded green cabbage

2 cups shredded purple cabbage

2 cups shredded carrots

3 cups chopped broccoli florets or broccoli slaw

1 red pepper, sliced thin

1/2 red onion, sliced thin

1 cup toppings of your choice—1/2 cup of something sweet and 1/2 cup of something salty makes for a great combo.

Some ideas to try:

– Sliced grapes and walnuts for omega 3s and a touch of sweetness

– Dried cranberries and sunflower seeds for antioxidants and vitamin E

– Roasted edamame and raisins add protein and antioxidants

Tangy Creamy Dressing

1 cup plain, fat-free Greek yogurt

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 1/2 tbsp whole grain mustard

2 tbsp olive oil

2 tsp honey

Salt and pepper

DIRECTIONS

Mix dressing ingredients in a large bowl and season to taste with salt and pepper.

Slice, shred, and chop veggies as necessary and add to the bowl.

Mix dressing and veggies, then sprinkle with desired toppings before serving.

Rebecca Scritchfield is a registered dietitian/nutritionist and founder of Capitol Nutrition Group in Washington, DC.

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