Lightened Up Miso Coleslaw
A lightened up, Asian take on the classic coleslaw recipe. Greek yogurt, rice vinegar, honey and miso add a tangy flair and sugar snap peas up the crunch factor of this popular cookout dish.
Servings: 5 people
Calories: 67kcal
Ingredients
- 6 tablespoons plain nonfat Greek yogurt
- 1 tablespoon miso
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup chopped fresh sugar snap peas
- 2 green onions chopped
- Salt & pepper to taste
Instructions
- In a small bowl, combine yogurt, miso, rice vinegar and honey. Set aside.
- In a large bowl, combine both cabbages, carrots, snap peas and green onions.
- Pour yogurt mixture over cabbage mixture and stir to combine. Season with salt and pepper to taste.
- For best results, place (covered) in refrigerator for at least a half hour (up to two hours) before serving to let all of the flavors meld.
Notes
- You can buy pre-shredded veggies or shred them yourself in your food processor.
- To really deepen the flavors of the coleslaw, be sure to leave some time to let it sit in the refrigerator before serving.
Nutrition
Calories: 67kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 337mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4962IU | Vitamin C: 45mg | Calcium: 95mg | Iron: 1mg