Ingredients
½ cup Odyssey Reduced Fat Greek Sour Cream
½ cup Odyssey® Plain Greek Yogurt
¼ cup distilled white vinegar
2 tsp turbinado sugar
1 tsp dry mustard powder
kosher salt and pepper
1 lb green cabbage (1/2 medium head) cored, and very thinly sliced
1 lb red cabbage (1/2 medium head) cored, and very thinly sliced
Directions
1
In a bowl, whisk the sour cream, Greek yogurt, vinegar, sugar, and mustard powder. Season with salt and pepper.
2
Add both cabbages and toss. Cover and refrigerate for 30 minutes.
Season with salt and pepper and toss once more before serving.
The coleslaw is excellent piled onto pulled pork sandwiches or served on its own.
Recipe created by Kate E. Stuart.
AuthorwebguyYields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 minsCategoryGreek Yogurt, Salad, Sour Cream
AuthorwebguyCategoryGreek Yogurt, Salad, Sour CreamDifficultyBeginner
Ingredients
Ingredients
½ cup Odyssey Reduced Fat Greek Sour Cream
½ cup Odyssey® Plain Greek Yogurt
¼ cup distilled white vinegar
2 tsp turbinado sugar
1 tsp dry mustard powder
kosher salt and pepper
1 lb green cabbage (1/2 medium head) cored, and very thinly sliced
1 lb red cabbage (1/2 medium head) cored, and very thinly sliced
Directions
Directions
1
In a bowl, whisk the sour cream, Greek yogurt, vinegar, sugar, and mustard powder. Season with salt and pepper.
2
Add both cabbages and toss. Cover and refrigerate for 30 minutes.
Season with salt and pepper and toss once more before serving.
The coleslaw is excellent piled onto pulled pork sandwiches or served on its own.
Recipe created by Kate E. Stuart.
