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Salads | |
| 1/3 cup nonfat or low-fat plain Greek yogurt 1/4 cup buttermilk 3 tablespoons mayonnaise 5 tablespoons chopped fresh cilantro 4 scallions, chopped 1 clove garlic, chopped (to taste I use like 4 cloves) 1 teaspoon chopped jalapeno (to taste I use 3-4 rings) 1/2 teaspoon chipotle powder Kosher salt and freshly ground black pepper One 14-ounce bag coleslaw mix (or red green cabbage chopped) | |
| In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth. Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat (add it in small increments, you may have more dressing than needed). | |
Excellent | |
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