I’m not a big fan of cabbage or coleslaw (although I do love a turkey reuben made with creamy coleslaw instead of sauerkraut!) so when I came across this recipe in Cooking Light last summer, I figured it would be a great side for sandwiches. Plus, it’s made with non-fat Greek yogurt instead of mayonnaise which lightens it up.
Overall Rating: So-So
Source: Cooking Light Magazine
Try it with: Barbecue Pulled Chicken Sliders