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.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: So-So

Source:  Cooking Light Magazine

Try it with: Barbecue Pulled Chicken Sliders