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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is one of those recipes I wish I had tried before I made public. I made recently and I really don't care for the taste of this. The thyme is very, very strong and overpowers the dish too much. In the defense of this recipe I could not find fresh thyme at my small town store so I used dried and I used 2 teaspoons, maybe over kill since it was dried. If you make and use dried scale it way back. I also ended up using 2 small cartons of yogurt, to match the amount of cabbage I used. Some of you may like the taste, I hope so. Ingredients:
1/2 cup mountain high lemon yogurt |
2 teaspoons sugar |
1 tablespoon apple cider vinegar |
1 teaspoon fresh thyme, minced |
1 garlic clove, minced |
1/8 teaspoon freshly cracked black pepper |
1/2 teaspoon kosher salt |
2 cups red cabbage, finely shredded |
2 cups green cabbage, finely shredded |
2 large carrots, cut into matchsticks |
4 scallions, white and green parts, finely sliced |
Directions:
1. In a large glass or ceramic mixing bowl, combine yoghurt, sugar, vinegar, thyme, garlic, pepper, and salt, mixing well. Add cabbages, carrots, and scallions.
2. Toss to combine.
3. Serve immediately for crisp coleslaw or chill before serving.
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