As the weather starts to get warmer, I start looking ahead to spending more time outside. The perfect weekend includes working in the garden, going for a long walk and watching my kids ride bikes and play outside. I love to create an outdoor space for entertaining and enjoying. The more outside time, the better!
I decided to create a lightened up version last week because I didn't have any sour cream on hand and wanted to see if it was as tasty sans
mayo and sour cream. It wasn't quite as tasty but still yummy and flavorful, and a great side dish for summer potlucks and picnics. The heat and flavor of this recipe is still intact but the fat is not! During swimsuit and shorts season, I'm okay with sacrificing the fat!
Lightened Up Chipotle Coleslaw
- 1 cup nonfat Greek Yogurt
- 3 tablespoons apple cidar vinegar
- 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can (I use fresh)
- About 1 tsp. kosher salt
- 6 cups each packed shredded green and red cabbage
- 7 green onions, green and pale green portions, sliced into thin rounds
- 1 cup tightly packed chopped fresh cilantro leaves
- Prepare the dressing - in a medium bowl, stir together greek yogurt, vinegar, minced chile, adobo sauce and 1 tsp salt
- In a large bowl
- In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.
This is hands down the #1 recipe that I am looking forward to the most this Summer. Give it a try...but keep a tall glass of ice water (or your favorite beverage) on hand, it's SPICY!