Cole Slaw with Cumin Vinaigrette

I wanted to try to make a new cole slaw.  I went to my favorite celebrity chef – Bobby Flay – for a recipe.  Normally, cole slaws and my go to slaws are heavy on mayonnaise.  I have started to adapt those where possible but this recipe truly worked with fat-free yogurt in lieu of the mayo.  Makes sense because the flavor was from the spices more than focused on creating a creamy dressing.

I had to do a little additional research to find the history of cole slaw.  This history was very interesting.  Cole slaw derives from the Dutch word “koosla” which means cool cabbage.  More interestingly, the ancient Greeks believed cabbage to be a health food.  Pythagoras recommended it as such.  In French history, cabbage is linked to fertility.  In our case, we were looking for a good side to sausages.

Ingredients (adapted from Bobby Flay):
1/2 cup fat-free mayonnaise
1 tablespoon olive oil
1/4 cup freshly squeezed lime juice
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 small head napa cabbage, sliced very thinly

1/2 head of read cabbage, sliced very thinly
1 large carrot, grated on the large holes of a box grater
1 small red onion, halved and thinly sliced
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned

Directions
Whisk together the yogurt, olive oil, lime juice, sugar, celery salt and cumin in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. I dressed just shortly before serving.  I found that if it sits too long it gets bitter.  Enjoy!