Check out this low sodium coleslaw with a creamy cool, colorful and crunchy bite. It is almost a required recipe for the summer cookout season. It’s the perfect side to have with burgers, BBQ or chicken.
Cut and quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a large bowl (you should have 8 to 9 cups).
Peel and shred carrots
Add the shredded carrot and to the cabbage and toss to mix.
In a separate bowl, stir the yogurt, parsley, vinegar, mustard, paprika, celery seeds, and pepper together. Always taste and then adjust if desired.
Pour two-thirds of the dressing over the cabbage and carrot then mix well.
If the coleslaw seems dry, add a little more of the dressing.
Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.
Notes
Do not add all the dressing at once. Then add more depending on the "fluff" of the shred and how doused in dressing you want it.
Save any leftover dressing for individuals to add more on or for other use such as sauces and dips.