Coconut Almond Slaw Recipe

This Coconut Almond Slaw is light, bright and goes great with grilled seafood or chicken, or on a bed of mixed greens as a salad.

Ingredients

  • ¼ teaspoon mustard
  • ½ tablespoon vinegar
  • 1 Tablespoon low- fat mayonnaise
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon shallot, minced
  • 1 cup white cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 cup thinly sliced red peppers
  • 3 ounces coconut almonds, chopped (about 28 almonds per ounce 28 G)
Directions
  1. In a large bowl mix the shredded cabbage, and red peppers.
  2. Whisk together the mayonnaise, Greek yogurt, shallot, vinegar, mustard, salt, and pepper then add to the cabbage mixture. Then add the coconut almonds.
  3. Mix well to combine and adjust for seasoning.
  4. Finally sprinkle with parsley and serve.
Crunchy-Coconut-Almond-Cole-Slaw-Recipe-020About the Author, Marlene A. Baird: I was born and raised in San Francisco, California. My cooking style was influenced by my Mediterranean heritage (the island of Malta).  I have a passion for making healthy versions of a variety of recipes from all over the world.  You can find more of my recipes on my blog, Nosh My Way or follow me on Twitter, @Marbaird.

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