Simple Sweet and Tangy Coleslaw

by Heidi @ Food Doodles on August 12, 2011

I’m finally getting some veggies from my garden!  I had to share that – it’s seemed like I would never get anything but even now I’m almost overrun with cherry tomatoes.  Yay!  And I even used a pepper out of my garden the other day, even though it probably could have used some more time it still tasted yummy.  I’ve even picked a cabbage 🙂

Unfortunately I still wont have carrots of a decent size for a while, but we’ve been eating peas for what seems like a really long time now, which really isn’t a bad thing.  Even the kids go down to the garden and grab some peas in the pod to munch on.  I hardly ever do anything with them, they’re just too good to eat raw.

I have a ton of little yellow winter squashes(of unknown variety, simply because I forgot) just starting out and not much bigger than baseballs.  I even have a couple really large squashes that look like spaghetti squash, but I’m not entirely sure of what they are either.  That will teach me for not even remembering or keeping the tag of the squash plant that looked interesting enough for me to buy at the nursery.  I’m not too picky about squash, I like them all so I’m not worried 🙂

We have a fairly minimal garden this year, I wasn’t feeling like experimenting or putting a lot of effort in this year so I just went with what we use most of.  I planted plenty of tomatoes to can(we just finished last years canned tomatoes last week!) and hopefully make a little salsa with my peppers too since I haven’t made salsa to can before and we enjoy it occasionally.  I also planted a ton of cucumbers hoping to make pickles but I didn’t get as many plants as I planned for so we’ll see how many pickles I can make 🙂

I was planning on taking pictures of my garden, and then I kind of wasn’t.  I know at some point I will post pictures of my tomatoes plants at least because I’m especially proud of them this year.

I’m curious to hear from you, does anyone else have a garden?  How is it this year?  Did you grow anything new and exciting?  Does anyone else can and preserve anything?

I thought I’d post another summer salad I enjoy.  Except it’s not really just for summer, cabbages last a long time so this will be a great salad into the fall too.  This is my favorite coleslaw dressing that I’ve adapted considerably from an old Better Homes and Gardens recipe.  The original recipe uses mayonnaise and white sugar which I don’t like to use often, plus sweet relish which we don’t even keep at home so I used my own substitutions.  My son even had a bowl of this three days in a row so I think that’s a success.  Feel free to adjust the vinegar and honey to taste, you may like it sweeter, or more sour, or just more of both.

It may be a little strange, but I’ve been enjoying my coleslaw with a drizzle of hot sauce over top or even mixed in.  The dressing is creamy and light and the hot sauce doesn’t take over if you use just enough to give it a kick.  Try it in small bowl first to see if you like it 🙂


Sweet and Tangy Coleslaw

  • 5-6 C mixed coleslaw veggies (I use mostly green cabbage with a couple julienned carrots and some thinly sliced sweet onion, but you can also use red or napa cabbage, or any other crunchy vegetable you think will taste good)
  • 1/2 C thick plain yogurt(such as Greek yogurt, or strain your regular yogurt until thick.  Low fat is fine but I like the creaminess of a higher fat content plus it will help to keep you feeling full longer)
  • 2 tbsp honey, plus more to taste
  • 2 tbsp apple cider vinegar
  • 1 small sweet pickle, dried off and finely chopped(optional)
  • 1/2-3/4 tsp sea salt
  • 1/2 tsp celery seed

Prepare all your vegetables, peeling the outer layers off the cabbage if needed, and peeling and carrot and onion.  Thinly slice or grate your cabbage and other vegetables.  I like to julienne my carrots just because I like bigger pieces but you can grate those as well if you want.  Keep the cut up mix in the fridge for up to a week covered(this will depend on the other vegetables used as cabbage and carrot last quite a while if covered properly in the fridge).

If you need to strain yogurt to use in the dressing line a colander with cheesecloth folded over so that no yogurt escapes.  Pour in the yogurt and then cover with the edges of the cheesecloth.  How long you should strain will depend on the thickness of the original yogurt you’re using.  Also, I would recommend straining at least a cup, if not more yogurt so that you have enough when some of the liquid is strained out.  Test the yogurt frequently, just with a spoon to see how thick it’s gotten.  Keep in mind that it should be quite a bit thicker than a traditional creamy salad dressing as you’ll be adding plenty of liquid to it when you mix the dressing.  Once thick enough, remove yogurt from the cheese cloth into a separate container.

Measure out 1/2 cup into a small bowl.  To the yogurt add the liquid honey, apple cider vinegar, chopped pickle if using, salt and celery seed.  Mix well with a spoon, then cover and refrigerate at least an hour, but it will be best after sitting over night.  When ready to serve mix as much dressing as needed with as much salad as desired and serve.

Unlike traditional coleslaw I find this dressing gets watery when mixed and left to sit with the salad so I recommend mixing just before consuming, or at the most only refrigerate a few hours before serving.  I like to eat my coleslaw with a drizzle of hot sauce.[/print_this]

Leave a Comment

{ 14 comments… read them below or add one }

1 Shel May 8, 2014 at 19:58

Wow…this was just what I was looking for: a sweet and tangy dressing for vegetable salads! I used Fage Greek yogurt (fat free), seasoned rice wine vinegar, and a little less honey…next time I would add a little less salt and probably omit the celery seeds (or put 1/2 as much in). I used a couple of teaspoons of sweet pickle relish instead of chopping a pickle. This would be great on broccoli salad. To my cabbage mix I added a handful of dried cranberries and some roasted/salted sunflower seeds for crunch. No one could tell it was a lightened version! Thanks for sharing!


2 Carissa August 16, 2011 at 08:11

I have a garden and our tomato plants are out of control! I have some pics on my blog. We do pretty well keeping up with the veggies when they are fresh, but I plant extras of tomatoes, bell pepper, and zucchini for preserving. We can the tomatoes and chop/shred the peppers and zucchini to freeze. This year I planted kale and it’s been wonderful. I have so much, which means lots of green smoothies & kale chips!


3 Kris | August 15, 2011 at 22:59

Awww, I wish I had a garden!! Dang condo doesn’t have the room 🙁

Your coleslaw looks FAB and so fresh!!



4 Rawkinmom August 15, 2011 at 21:16

yum-the hot sauce is what got me!!! I love hot sauce on everything from my popcorn to my fingers!!! LOL


5 Lindsay @ Pinch of Yum August 15, 2011 at 16:41

YUM! I saw that and just wanted to eat it out of the screen. Crunchy cool tangy…perfect.


6 Baltic Maid August 15, 2011 at 13:29

This looks amazing. And good job on those garden veggies! That’s so fun!


7 Charissa August 13, 2011 at 17:30

This looks amazing. I have been wanting to incorporate more cabbage veggies into my diet…and this fits the bill! Can’t wait to try the sauce…looks lip licking good!


8 Pure2raw twins August 13, 2011 at 15:01

looks great. I love simple and light coleslaws. I am not a fan of really heavy creamy versions, I like ones that are light on the dressing, so this looks perfect.


9 Amy @ Gastronome Tart August 13, 2011 at 12:51

I don’t have a garden yet. However, I really want one! Great job on your cabbage! It must be so satisfying to bring something in that you grew and then whip something up with it.


10 Angie@Angiesrecipes August 13, 2011 at 07:26

Love sweet, tangy, and hot appetizers! This looks so appetizing!


11 Maryea {Happy Healthy Mama} August 13, 2011 at 06:38

I love that you used yogurt in this. How interesting!


12 Kathryn August 13, 2011 at 03:28

This looks so good and I love the idea of adding some hot sauce as well!


13 Roxana GreenGirl August 12, 2011 at 22:47

Oh, how I envy you. Wish I had mu won garden too. Picking my veggies and ,muching on fresh peas .. what a dream.
This coleslaw sounds delicious, love the colors. Thanks for sharing


14 Clarkie @ Beloved Green August 12, 2011 at 18:36

This sounds amazing, perfect for a summer picnic.


Previous post:

Next post: