From the Castle Kitchen: Coleslaw with Greek-Yogurt Dressing

By: Jamie Patterson Chojnacki

This recipe is inspired by the traditional Polish surowki salads (made from raw grated vegetables), and my mom’s love of light-and-creamy salad dressings - albeit without the heaviness brought on by over-processed ingredients, and excess saturated fat.

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Coleslaw with Greek-Yogurt Dressing

Serves 4

Note: weight given in ( ) is not to be confused with volume

Salad

• 1/2 a head of white cabbage, grated

• 1 carrot, grated

• 6 sprigs of fresh parsley, leaves removed and finely chopped

• 1 pinch of sea salt

• 1 pinch of fresh cracked pepper

• 1 tablespoon (15 ml) bio, apple cider vinegar

Dressing

• 4 tablespoons (72 ml) Greek yogurt

• 1 teaspoon fish sauce (we use 6 drops of Red Boat)

• 1 teaspoon (5 ml) dijon mustard

• 2 garlic cloves, pressed or smashed into a paste

• 1 pinch of dried oregano, we use a bio mountain variety from Greco products

• 1 pinch of fresh cracked pepper

• 1 pinch of sea salt

In a large bowl, combine the cabbage, carrot, and parsley. Pour the apple cider vinegar over top of the vegetables. Add fresh cracked pepper, sprinkle with salt, and toss. Set aside. In a separate, smaller bowl, combine the dressing ingredients in the order that they appear. Taste and adjust the salt, pepper, and dijon to your preference. Add the dressing to the salad and toss to coat.

Try this recipe at home? Let us know how you enjoyed it in the comments below.