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Coleslaw - If you haven’t tried it.....

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GrateEggspectations
GrateEggspectations Posts: 9,257
in EggHead Forum
....use Greek yogurt instead of mayo. 

Creamy, but lighter and much, much healthier than using mayo. 






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  • lkapigian
    lkapigian Posts: 10,756
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    Great idea, thanks for sharing 
    Visalia, Ca @lkapigian
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  • GrateEggspectations
    GrateEggspectations Posts: 9,257
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    lkapigian said:
    Great idea, thanks for sharing 
    Tried it on a whim several months back and haven’t felt the need to revert to mayo since. 
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  • littlerascal56
    littlerascal56 Posts: 2,104
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    I don’t use mayo in my slaw either.  I use whipping cream which is from the original Brookville Hotel slaw recipe (search online). I get lots of comments when I serve it with bbq.
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  • AprèsSki
    AprèsSki Posts: 131
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    I've been making a variation of the recipe below for years. I usually add some grated sweet onion and carrot and a healthy splash of hot sauce.

    I use my homemade full-fat yogourt instead of commercial 'greek' style. 

    Guests love it.

    https://twohealthykitchens.com/greek-yogurt-coleslaw 
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Creamy, but lighter and much, much healthier than using mayo. 
    Not sure how it is "much much healthier".  Higher in saturated fats and cholesterol than mayo. You get more protein and calcium than mayo, but at the amounts used is it a big deal?  If using the proper mayo (Duke's) yogurt is higher in sugars.  Of course, nutritional info will vary some by brand and version of the product so comparisons can get a bit complicated.

    Another option is a 50/50 combo of mayo and sour cream.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GrateEggspectations
    GrateEggspectations Posts: 9,257
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    @jtcBoynton


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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Like I said, depends on which bran and version of the products you compare.  Not all mayo or yogurt come with the same nutritional labels.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • fishlessman
    fishlessman Posts: 32,740
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    usually make vinegar slaws, but try the greek yogurt in blue cheese salad dressing. it would work in a blue cheese slaw as well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • YukonRon
    YukonRon Posts: 16,989
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    I do a great Bleu Cheese cole slaw. If you want the recipe let me know.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • fishlessman
    fishlessman Posts: 32,740
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    YukonRon said:
    I do a great Bleu Cheese cole slaw. If you want the recipe let me know.
    please post away, i could eat coleslaw every day
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GrateEggspectations
    GrateEggspectations Posts: 9,257
    edited July 2019
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    YukonRon said:
    I do a great Bleu Cheese cole slaw. If you want the recipe let me know.
    Standing by. 😀

    If you like blue cheese and wine (and I know that you do), try this. Take whole bulbs of garlic and slice the top off so that each clove is exposed. Place in a pan cut side up and pour in some white wine. Crumble blue cheese into the wine. Bake it until the garlic is tender and squeezes out of the bulbs effortlessly. Use fresh baguette to sop up the wine and blue cheese mixture and spread the garlic on top. Simple and phenomenal.
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  • GrateEggspectations
    GrateEggspectations Posts: 9,257
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    jtcBoynton said:
    Like I said, depends on which bran and version of the products you compare.  Not all mayo or yogurt come with the same nutritional labels.
    So there are some mayos healthier than Greek yoghurts? If so, I’ve never seen them. 
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  • Teefus
    Teefus Posts: 1,208
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    Bride of Teefus has the best recipe out there in my book. Equal parts Marzetti Original Slaw Dressing and Apple Cider Vinegar.  Dress it light, not sloppy. Throw in a bit of ground pepper to taste. Light and crisp. Never not yummy. 
    Michiana, South of the border.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Don't think that mayo is healthier than yogurt.  Rather that in the serving sizes for a side dish, yogurt just isn't always much much healthier.  Biggest issue with mayo is fat.  Just seems that the amount of fat in the cole slaw next to that yummy, fatty brisket or pulled pork is a minor concern.  One less bite of brisket will make up for the mayo.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • HeavyG
    HeavyG Posts: 10,344
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    Teefus said:
    Bride of Teefus has the best recipe out there in my book. Equal parts Marzetti Original Slaw Dressing and Apple Cider Vinegar.  Dress it light, not sloppy. Throw in a bit of ground pepper to taste. Light and crisp. Never not yummy. 
    My wife also likes the Marzetti slaw dressing. It's a little too sweet for me but it's what she likes so that is what we use most of the time. I have tried cutting it with apple cider vinegar as I prefer vinegary things (her, not so much) but the dagger eyes I would get from her stopped further use.

    One thing I add to the slaw that we both like is a nice tart green apple either in a fine dice or matchsticked.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • tonyled
    tonyled Posts: 536
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    YukonRon said:
    I do a great Bleu Cheese cole slaw. If you want the recipe let me know.
    letting you know
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  • Teefus
    Teefus Posts: 1,208
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    HeavyG said:
    Teefus said:
    Bride of Teefus has the best recipe out there in my book. Equal parts Marzetti Original Slaw Dressing and Apple Cider Vinegar.  Dress it light, not sloppy. Throw in a bit of ground pepper to taste. Light and crisp. Never not yummy. 
    My wife also likes the Marzetti slaw dressing. It's a little too sweet for me but it's what she likes so that is what we use most of the time. I have tried cutting it with apple cider vinegar as I prefer vinegary things (her, not so much) but the dagger eyes I would get from her stopped further use.

    One thing I add to the slaw that we both like is a nice tart green apple either in a fine dice or matchsticked.
    The things we do (or stop doing) to maintain domestic tranquility  =)

    Adding an apple sounds like a good plan. We'll have to give that a try next time.
    Michiana, South of the border.
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  • lerxst6
    lerxst6 Posts: 6
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    Broccoli slaw is a nice switch too. We just buy that precut and add a little slaw dressing. We always to low on the dressing. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    GrateEggspectations said:
    @jtcBoynton


    Oh, SNAP!
    ______________________________________________
    I love lamp..
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  • paqman
    paqman Posts: 4,670
    edited July 2019
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    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
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    GrateEggspectations said:
    @jtcBoynton


    Fake news!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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