I am a huge fan of slaw in the summer.
We eat sooooo much salad in the summer time that it is nice to switch it up sometimes with a refreshing slaw. This is a delicious slaw that strays from your typical cabbage salads. The addition of sweet summer corn and smooth avocado is absolutely delicious! Top it off with some grilled chicken or fish and I promise you will have a satisfying summer meal.
I remember the first time I tried coleslaw. I didn’t eat vegetables as a kid, especially cabbage. That was something bunny rabbits were supposed to eat and the only cabbage I liked had to do with my Cabbage Patch Kids. I had two, BTW. A baby and a kid. They were awesome up until the hair started to fall our of one of their heads and she formed a huge bald spot. She then became the outcast of my baby dolls and was the kid that always got picked on/was sick in the hospital…I had a big imagination…I was a weirdo.
So anyway, the first time I tried coleslaw…
Like I’ve mentioned before, I had an older cousin who I was obsessed with and we had all ordered KFC at their house. I hated KFC (I’d never even tried it but decided, like most things, that I wouldn’t eat it).
She convinced me to try the coleslaw because it was her favorite and low and behold, it became my favorite too! I’m not sure if I actually did or just lied because I wanted to like what she liked, but I remember from that day on I love coleslaw. At buffets I would add slaw to my plate of only cottage cheese!
Even though KFC fills their slaw with sugar and mayo it’s pretty darn good. I’m a sucker for a creamy slaw. As much as I wish I preferred vinegar based slaw’s (I”m working on it) I always end up pulling in the direction of the less-healthy version.
This slaw, HOWEVER, is a healthy version! I used yogurt instead of mayo so we are all GTG on this healthy, delicious summer slaw!
I hope your summer is going super well! I can’t believe it’s already the middle of July! Tomorrow (15th) is my birthday which in my head always marks the middle of the summer. It makes me super happy because, well, it’s my birthday…but sad because summer is going by SO FAST!
I’m soooo excited to head up to northern WI for one of my very best friend’s weddings this weekend! I can’t wait to see how stunning she will be and then dance my face off!
For the dressing:
4 Tablespoons Olive Oil
2 Tablespoons Greek yogurt
3 Teaspoons honey
2 Teaspoons Sriracha (more or less to taste)
1/2 Cup Cilantro, Chopped
Juice from 1 Lime
1/4 Teaspoon Salt
1/2 teaspoon Pepper
For the Slaw:
4 Cups Shredded Cabbage (I used about 3/4 a large head cabbage, sliced in food processor)
1 Bell Pepper, chopped (any color)
1 Avocado, Cubed
2 Green Onions, Chopped (all the way through white bottoms for more onion flavor)
1 Ear Fresh Corn on the Cob (Kernels sliced off)
1 Can Pinto Beans (rinsed and drained)
1 Bunch Cilantro leaves, chopped for garnish
Any protein of choice optional on top. We served our slaw with some marinated chicken breasts. You could use chicken thighs/drums, shrimp, any white fish or salmon, the list goes on!
Combine all the ingredients for the dressing and whisk well until incorporated, set aside.
Use a food processor to shred your slaw (or a grater/mandolin).
Slice and dice your pepper, corn, cilantro, green onion and corn and add all to a large bowl.
Add beans and avocado and gently toss in dressing. Add more sriracha, salt and pepper to taste. Top with a light dusting of chopped cilantro.
Serve cold with choice of meat on top or alone as a slaw salad and enjoy!