This is a quick fresh coleslaw made with Greek yogurt, honey and spicy mustard that goes great with BBQ!
Remove/discard the outer leaves from a head of cabbage. Cut in half, wash.
Clean 4-5 large carrots.
Use a food processor to shred half head of cabbage and carrots.
- 1/2-3/4 cup Greek Yogurt (or mix of half Mayo and half plain or Greek Yogurt)
- 2-4 tablespoons Stone Ground Mustard,
- 2 -4 tablespoons Balsamic or Cider Vinegar
- 2-3 tablespoon Honey
- Salt & Pepper
Whisk, play with ingredients until to your taste, and mix in to slaw veggies. Refrigerate at least 1 hour or overnight for flavors to mingle.
Serve with BBQ