Coleslaw All Year Long–made with yogurt!

Coleslaw is a summertime food, right?  It’s true that it makes a tasty accompaniment to burgers or cold sandwiches, and its chilly crunch is refreshing on a hot day.

But the main ingredient in coleslaw is cabbage, and in temperate climates cabbage is in season (therefore, inexpensive) in the autumn and winter.  It makes sense to enjoy coleslaw in cold weather, too, especially if you don’t like cooked cabbage so much.  Coleslaw makes a perfect side dish for fish, and who wants to bake fish in the summer?  Try a cozy winter meal of fish, coleslaw, and maybe some biscuits or cornbread.

Six years ago, I found a recipe for Copycat KFC Coleslaw that we really liked, but it calls for buttermilk and mayonnaise.  We never have buttermilk on hand, and we rarely have mayonnaise.  So I substituted plain yogurt for both, and that was pretty good, but I often wound up tweaking the coleslaw by adding more of this or that, taking notes.  Now I’ve worked out a yogurt-based recipe that consistently comes out well.

The Earthling’s Coleslaw Recipe

For best results, make this recipe at least 2 hours before you plan to eat it.  The flavors combine better with time.

First, grate your cabbage and measure to see how much you have. Read more of this post