This, friends, is the meal our family had the other night, and yes, it was just as awesome as it looks! Pulled pork, collard greens, creamy coleslaw and pumpkin corn bread- we truly feasted that night! You see, whenever we come home for an extended period of time we like to start off the time with a bang and make a meal that wows the crowd. This, of course, is sometimes a problem because with our busy schedules we obviously can’t keep this up on a daily basis. Then we’re left wondering what to make for dinner for the next few days because we can’t think of anything to top it! And trust us, this one will be hard to beat!
In an attempt not to overwhelm you with awesomeness, we will be bringing you this meal in stages, starting with the coleslaw!
We had half a head of green cabbage sitting in our fridge with the intention of using it for Heather’s Meatless Monday link-up, but then we ended up working for two days at 7:30 in the morning shoveling dirt clogs off golfing greens, so we just didn’t end up getting the recipe onto the blog in time. Oops!
Anyways, there’s really not a whole lot to say about this coleslaw, other than that it’s creamy, tangy, and delicious! It’s a great side dish for and backyard summer barbecue (which are starting to happen all around the neighbourhood- we can’t walk out of the house without smelling someone’s grill-tastic dinner!) because it’s cool and creamy, which is exactly what you want in a summer salad!
It’s also much healthier than a traditional coleslaw, thanks to some good ol’ plain yogurt!
It may seem like an oxy-moron to say that this salad was both creamy and crunchy, but there really is no other way to describe it! Add a little zing with some mustard and you’re on your way!
So today was coleslaw, tomorrow’s collard greens, and then we’re on to the grand finale! Start gathering your ingredients now, folks, because by the time we’re finished you’ll have the makings for an a-maz-ing meal!
Prep Time: 20 min
Total time: 50 min
1/2 large head of green cabbage
1 large carrot
1 c. plain yogurt
1/4 c. +2 tbsp white vinegar
2 tbsp honey
2 tbsp yellow mustard
1 tsp paprika
1/2 tsp celery seed
pepper, to taste
Shred cabbage using a grater or mandolin if you have one. Peel and grate the carrot. Toss both in a large bowl. In a separate bowl, combine the yogurt, vinegar, honey, mustard, paprika, celery seed and pepper. Add this to the cabbage and carrots and mix until fully incorporated and there are no dry spots. Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes before serving. This salad can be made a day in advance if you wish.
Do you like coleslaw? What do you make when you’re trying to create a memorable meal for loved ones?