Sweet n Tangy “coleslaw” Dressing (made with Yogurt)

Salad Dressing can certainly make a salad tasty. But you don’t want all the fat and calories. Take for instance coleslaw — it can be made with a lot of mayo (and thus a lot of fat coating the good-for-you greens (cabbage, broccoli, kale, etc). So I came up with a coleslaw dressing that uses less Mayo, yet still has creaminess and good flavor of a traditional coleslaw.

This is a pre-packed chopped salad mix I bought. It’s got two kinds of cabbage and some carrots (I added some cranberries and sliced almonds, but not too much). Be it cabbage, broccoli and cucumber (or whatever blend of crunchy veggies you choose – kale is a good choice, too) can be processed into strands in a food processor with the right blade.

Creamy poppyseed dressing:

1/4 cup Strained Greek Yogurt, plain, non fat (I used Fage 0%)
2 Tbsp Mayonnaise
2 Tbsp or to taste Seasoned Rice Vinegar
1 teaspoon honey
1-2 tsp poppy seeds (or chia)

Mix all ingredients until blended well, should be creamy and yet thin enough to mix into a “coleslaw”-like salad. Since strained yogurt is pretty thick, adding in the rice vinegar helps to thin it out while maintaining creamy consistency. The mayonnaise adds to the pleasant mouthfeel and consistency and the honey helps balance with a little sweetness. Note: the rice vinegar adds a bit of sweetness, too.