Friday, February 28, 2014

Sweet and Tangy Brussel Sprout Coleslaw

Howdy partner!

I recently had a hankering for southern comfort food which turned into a homemade pulled pork and coleslaw. 

I wanted to lighten up the calorie count so I used a nifty substitute for the coleslaw dressing.



Shopping list:
- shredded carrots (which you could DIY but... I did not)
- 5 large brussel sprouts
- 1 small head of purple cabbage 
- 1 very small white onion 
- 1/4 cup mayo or miracle whip for a hint of tang
- 1/4 cup Greek yogurt (I use Chobani 0% fat)
- 1/8 cup white vinegar 
- 3 tbs sugar
- pepper to taste

*disclaimer: measurements are mental estimates, I believe I have a keen eyeball for measuring things so I generally don't measure things.

Directions:
- shave (thinly slice) cabbage and brussels. Rinse, dry and place in large Tupperware container.
- dice onion.
- add all ingredients to container and shake, shake, shake (your booty, that is).
- marinate in the refrigerator overnight and enjoy (when I woke up I turned the container upside down to spread around the goodness).

Lasts 3-4 days in the refrigerator.

True story: I made this meal while dog sitting and staying at my parents place. I swung by to finish off the yummy left overs I had been dreaming about all morning the other day only to find that my dad had kindly beaten me to it

I'm still silently fuming to myself about it. And venting about it to the internet.

Lesson of the day? Make this in mass amounts.

I substituted Greek yogurt in place of more mayo in this recipe to lighten it up. Do you have any healthy substitute tricks you use? Leave a comment below!

2 comments:

go ahead, comment.