For a healthy take on coleslaw, we developed a yogurt dressing recipe for this crunchy salad. A blend of plain yogurt, olive oil, Dijon mustard, garlic, and salt coats the shredded carrots and celery stalks. Fresh chives garnish the easy dish, which makes for a great lightened-up side dish to burgers or barbecue chicken sandwiches. Next time the kids request hot dogs for dinner, you can agree with a smile, and put this simple salad on the side to work a some vegetables into the meal. And since this dish lacks the typical mayonnaise-laden dressing, leftovers keep well in the fridge—perfect for a fresh salad the next day.
¼ cup plain yogurt
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 garlic clove, minced
½ teaspoon kosher salt
6 carrots, shredded (2 cups)
2 celery stalks, thinly sliced (1 cup)
1 tablespoon fresh chives, chopped
Sat fat 1g
How to Make It
In a large bowl, whisk together the yogurt, oil, mustard, garlic, and salt.
Add the carrots, celery, and chives and toss.
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