Recipe – Creamy Coleslaw

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I needed a quick salad for a women’s bunco gathering that evening. What to take? Requirements:  Not a usual lettuce salad; Crunchy; Easy to prepare.

Have you ever tried that shredded broccoli-cabbage slaw that’s packaged in the produce section? I decided that would be faster than shredding some cabbage and would be the main salad ingredient.

Next decision – what kind of dressing? I usually like a creamy dressing with my coleslaw. But, have you ever looked at the ingredient list on the bottled stuff? High fructose corn syrup. Maltodextrin. Yuck!

Following is the yummy, creamy coleslaw creation. And, it was totally devoured by the 12 hungry women!

Coleslaw-Rounded Corners

Creamy Coleslaw


3 to 4 cups shredded vegetables (cabbage, carrots, broccoli) - I like the already-shredded broccoli slaw in the produce department

½ cup plain yogurt

½ cup mayonnaise

2 teaspoons honey

2 tablespoons rice wine vinegar

2 teaspoons pepper

2 teaspoons Dijon mustard

Pinch of celery seed


Place shredded vegetables in a large bowl. In a small bowl, whisk together all the remaining ingredients. Pour over the vegetables. Toss. Refrigerate.

Serve cold.



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