Add colorful goodness to regular cabbage slaw with Greek yogurt and golden sweet corn in this scrumptious twist on a summer classic. This visually striking slaw is delicious at any picnic or BBQ.
1/2 cup whole or 2% plain Greek yogurt
2 Tbsp. cider vinegar
2 Tbsp. Dijon mustard
2 Tbsp. honey
1/2 tsp. salt
1/4 tsp. black pepper
6 cups shredded purple cabbage (or one 14 oz. bag tri-color coleslaw mix)
2 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Sweet White Corn, well drained
2 cups shredded carrots (or 1/2 of 10 oz. bag)
1/2 cup sliced green onions
Toasted slivered almonds, golden raisins, crumbled feta cheese, chopped parsley
Stir together yogurt, vinegar, mustard, honey, salt and pepper in a large salad bowl.
Add cabbage, corn, carrots, green onions and any add ins, if desired, and toss to coat evenly.
Chill 20 minutes to 1 hour; toss before serving.