Prep 20 mins
Cook 0 mins
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. From the Mountain High Yoghurt website.
- 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
- In a large glass or ceramic mixing bowl, combine yoghurt, sugar, vinegar, thyme, garlic, pepper, and salt, mixing well. Add cabbages, carrots, and scallions.
- Toss to combine.
- Serve immediately for crisp coleslaw or chill before serving.