SAN DIEGO (CBS 8) - This is the perfect coleslaw to pair with just about anything you might be grilling this holiday weekend. One of my favorite ways to enjoy this coleslaw is to put a barbequed Farmer John's hotlink in a French roll, top it with a really good spicy mustard and finish the whole thing off with a good portion of this coleslaw on top and you've got yourself quite possibly the best darn slaw dog you ever ate! Enjoy!
1-1/2 to 2 packages of pre shredded coleslaw mix
3 tbsp chopped flat leaf parsley
1 large or 2 small Granny Smith apple cut into bite sized pieces
1/2 small red onion chopped
1/3 cup golden raisins
1/2 cup toasted walnuts halves or pecans
1/4 cup mayonnaise (low fat or fat free can be used)
1/4 cup Greek yogurt
1/4 cup apple cider vinegar
1/4 cup fine sugar
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/2 tsp celery seed, crushed
1/2 tsp garlic powder
In a large mixing bowl combine cabbage mix, parsley, chopped apples, chopped onions and raisins. In a separate mixing bowl combine mayonnaise, yogurt, vinegar, sugar and seasonings. Stir with a wire whisk until all ingredients are incorporated. Pour dressing over vegetables and toss making sure everything is completely coated. Add nuts and toss again to distribute.
Let coleslaw chill in the fridge for one hour or make the day before for maximum flavor. If you prefer a wetter slaw, double the amount of wet ingredients and adjust seasoning to taste if necessary.
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