I’ve never been a fan of cole slaw. Maybe it’s just how it was made the few times I tried it as a kid, and most certainly must have been how the school cafeteria made it. When I had a broccoli slaw made by a Pampered Chef consultant, it changed my perception on slaw salads. I created one last week that I thought I’d share with you. The ingredients were chosen on a whim, I simply added what sounded good to me. We had tried Zoi yogurt and it quickly became a staple in our home and we use it in various recipes. I’ll share more in the future.

Ingredients:

• 1 Crisp fresh head of broccoli
• 1/2 head of Cabbage
• 1 Sweet Red Bell pepper
• Appx 1 C. Zoi plain yogurt
• 1/2 C. Dried Cranberries
• Sage Honey (appx 1-2 Tbsp)

Directions:

1. The amount of vegetables you use will determine how much yogurt to use.
2. I chopped all the vegetables into bite sized pieces and tossed in the dried cranberries.
3. You can determine how much of each to add. I whipped up the yogurt (to diminish lumps) with a whisk before adding to the mixture.
4. I mixed until well coated then drizzled the sage honey lightly over the top and mixed again.
5. Keep it in an air tight container and it stayed fresh for over a week.

It was a delicious cool treat to be enjoyed as a snack, a lunch salad, or as a side at the dinner table.

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