There is this little barbecue joint in Anoka called Q Fanatic that was featured on Diners, Drive-ins and Dives a while ago. We stumbled on it looking for local restaurants that were featured on Food Network. Their barbecue is out of this world – especially their baby back ribs. I need to figure out who their supplier is since I’ve NEVER seen baby backs as meaty as theirs. And to go along with their meats they have some pretty awesome sides too. One of our favorites is a tangy, creamy coleslaw.
So last summer we were trying to find a good recipe for our own creamy coleslaw and also looking for something a little healthier. We found this recipe on Two Healthy Kitchens that used greek yogurt as a base. We kept the ingredients the same but played with the proportions until it tasted perfect to us.
Low and behold – it tasted like the coleslaw from Q Fanatic! What a happy co-incidence for us. It’s super easy to put together and tastes best if you let it hang out in the fridge for at least 30-60 minutes before serving giving you plenty of time to make the rest of your meal. You can make it a day in advance though if you want.
Here’s what you need:
Whisk together the greek yogurt, cider vinegar, sugar, honey, salt and pepper. Now taste –and adjust to your own preferences. I can’t emphasize enough how important it is to taste your food – your pinch of salt may be a little bigger or smaller than mine or you may like a little more or less sweetness than me.
Pour the dressing over a bag of pre-shredded cabbage – you could always shred your own but I love how easy it is to use the bagged stuff. That container I’m pouring from is the greek yogurt container – I made the dressing the day before and poured it into the empty container to wait to be united with the cabbage.
Toss the colselsaw together with the dressing and let it hang out in the fridge for 30-60 minutes before serving. This lets the cabbage soften just a little and the flavors to get to know one another.
Creamy coleslaw is great on its own as a side dish to your favorite summer barbecue dishes or as my director taught me goes awesome on top of smoked pulled pork sandwiches or our Dr. Pepper Pulled Pork! However you like to eat it, I hope you enjoy!
- ¾ c plain greek yogurt
- 5-1/4 T cider vinegar
- 1 T honey
- 3-1/2 T sugar
- 1-1/2 t salt
- ¼ t coarsely ground black pepper
- 1 bag pre-shredded cabbage
- Whisk together all ingredients except the cabbage.
- Combine with cabbage and allow to chill in the fridge for 30-60 minutes prior to serving.
- The dressing can be made a few days ahead of time but once mixed with the cabbage it’s best served within a day or two.