Salads are always welcome in my home. When I’m looking to make something in advance that won’t be wilted and soggy by the time it’s served, I often make coleslaw since the cabbage will still be crisp even the following day.
The Greek yogurt in this slaw is great for people who want a creamy salad and don’t care for mayonnaise. The tangerines, lime juice and ginger give it a fresh and unexpected burst of flavor.
This recipe can be eaten as a salad. It also works well as a condiment. I had it on a soft taco for dinner tonight.
Greek Yogurt Tangerine Coleslaw
1 Medium Cabbage, sliced thin and chopped
4 Tangerines, Peeled, Sectioned & chopped
1 6 oz. Container of Plain Greek yogurt
3T Lime Juice
1 T Fresh Ginger, chopped
1 t Salt
1/2 t Black Pepper
In a large bowl, combine Greek yogurt, lime juice, ginger, salt and pepper. Whisk until completely blended together.
Add cabbage and mix until evenly coated with the liquid.
Gently mix in tangerines.
Chill for at least 15 minutes prior to serving.