Take your slaw to the next level with this sophisticated (but simple!) twist on the typical picnic staple.
This Plated recipe elevates slaw from being a companion next to canned baked beans to being worthy of sitting on a plate next to grilled spiced shrimp.
The creamy Chobani and mayo mingled with the tart cider and mustard make this cole slaw the perfect accompaniment to bbq, burgers, and spicy fish tacos. Plated paired it with a burger mixed with bbq sauced and Dijon mustard (yum) topped with grilled red onion on a brioche bun. Simple, but super tasty.
Since this tangy cole slaw can be made in advance, this is a great side to prepare for a party or bring to a potluck.
Wines to try with barbecue
Dry Creek Chenin Blanc for a white or if you’re in the mood for a red, try the Peppjack Barossa Red. Both wines pair well with a little bit sweet, spicy and tangy foods like barbecue. Sparkling is always on the table at our house, and is an excellent pairing with barbecue as well. Keep a bottle of Gloria Ferrer in the fridge for all occasions, like Tuesday night grilling.
Tangy, Cream Cole Slaw Recipe
- 1/4 cup Plain Choboni yogurt
- 1/4 cup Mayonnaise (Duke’s if you’re in the South, of course)
- 1/2 teaspoon Celery Seed
- 2 tablespoons Grainy mustard
- 1/2 tablespoon Dijon mustard
- 1 tablespoon Apple Cider Vinegar
- 4 cups Mix of shredded red (1.5 cups) and green cabbage (1.5 cups) and a cup of shredded carrots (or you can just buy a package of shredded slaw cabbage, like I did.)
Mix the dressing ingredients in a bowl first, then add the slaw to mix it in. Serve it up or store it for later.