Have I told you all how much I LOVE being able to walk out my front door and pick fresh veggies for dinner?? The broccolli harvest is starting to slow down, and the cabbage is stepping right up to take it's place.
One of my favorite ways to use fresh cabbage is just a good ol' coleslaw. Most recipes call for sour cream or just use straight mayo. I like to healthy it up with some organic greek yogurt which adds lots of good protein to this yummy recipe. I use raw honey to sweeten for maximum healthiness. The balsamic vinegar adds a little extra natural sweetness, so not much honey is needed.
1/2 Head of Fresh Cabbage, grated
1 Large Carrot, grated
1/4 c. Green Onions, finely chopped
1/2 c. Organic Greek Yogurt, plain
1/2 c. Homemade Mayo (or 1/4 c. Mayo and 3/4 c. Greek Yogurt for more protein)
2 Tbsp Raw Honey (local if you can find it)
2 Tbsp Organic Balsamic Vinegar
1/2 tsp Sea Salt
1/2 tsp Celery Seed
Pepper to Taste
Cut the head of cabbage into quarters leaving the core in tact. That will give you something to hold while you grate it.
Grate the cabbage and carrot. Finely chop the green onions. Put all the veggies in a bowl.
In one of those jars that I know you are saving now after the salad dressing post, put the rest of the ingredients and shake well.
Mix the veggies and dressing together.
Chill for at least an hour