Oh my goodness, this slaw. First, let's take stock of the colors...there. Now we can address how delicious all of the ingredients are together along with the dressing that isn't your standard mayo and vinegar number reminiscent of a highway BBQ house. (though sometimes I crave that)
Bottom line: I wanted a lighter slaw without sacrificing crunch and big flavor. Typically traditional slaw is really creamy and wet and that's about it. This slaw is not creamy as much as it is acidic, tart and savory. Hey, you cut the mayonnaise and the calories and fat go way down! This is summer slaw. (winter slaw...so different.) So, all of this to say, that there is a way to make slaw taste fab without mayo. Sorry, mayo I still love you, just taking a break.
"At the risk of being bossy, you need to accept putting the anchovies in the dressing. It isn't 'Caesar' without them. If it weirds you out to handle the little glistening ribbons, skip making the dressing and purchase a quality one. I won't tell."
Notes: Dressing is Brianna's.
HEALTHIER SUMMER SLAW
Ingredients: 1 bag cabbage/carrot slaw mix, 1 orange bell pepper, 1 yellow bell pepper, 1 bunch radishes- about six, 2 green onions, 1 handful fresh cilantro + extra for garnish. For the dressing: 1 tsp. red pepper flakes + extra for garnish, 1/2 cup honey mustard dressing, 1 tsp. minced garlic, 1/4 cup plain Greek yogurt, 1/2 tsp. sea salt, 1/2 tsp. cracked pepper
1. Pour cabbage mix into a large bowl. Julienne the peppers and radish (cut into small shards) and add to bowl. Slice the green onions, white and green parts, and add. Drop in the cilantro-tear if you like. Toss.
2. Make the dressing: Add all ingredients to a measuring bowl and whisk until combined. Pour over the slaw and toss.
3. Just before serving, sprinkle slaw with a little more cilantro and red pepper flakes.
Tip: Taste the slaw after you mix in the dressing for seasoning. Sometimes you just have to add more cracked pepper.