Notes: With a medley of flavors reminiscent of Thousand Island dressing, this slaw is just as good on its own as it is smothering the classic Western burger. If making up to 1 day ahead, cover and chill.
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons tomato-based chili sauce (for seafood cocktails)
1 tablespoon coarse-grain Dijon mustard
10 cup finely shredded green cabbage
2 cups finely shredded carrots
3/4 cup diced (1/4 in.) red bell pepper
1/2 cup thinly sliced green onions, including tops
Salt and pepper
How to Make It
In a large bowl, mix yogurt, mayonnaise, pickle relish, chili sauce, and mustard.
Add cabbage, carrots, bell pepper, and green onions; mix well. Season to taste with salt and pepper.
This stuff was disgusting. It looked and I daresay, smelled like vomit, and I could barely bring myself to eat it. It didn't taste bad, but was very liquid-y from too much dressing, and after the get-together I made it for was over we had a lot left over that was never eaten. I find coleslaw rather boring in general and like trying "different" recipes, but there are ones out there much better than this.
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