Friday, July 1, 2011

Coleslaw and baked beans



With summer setting in I have been trying make salad based meals more often. Last week I made a quick and easy salad with a healthy dressing. I used the store bought pack of coleslaw (shredded cabbage and carrots) made a yogurt dressing to go with it. I paired it with some baked beans and grilled pita bread.




Ingredients
1 bag store bought coleslaw (or 1 medium shredded cabbage)
1 apple (thinly sliced)
1 cup thick yogurt (Greek yogurt or regular yogurt drained)
1/4 cup silken tofu
2 tsp lemon juice
1 tbsp honey or agave nectar
1 clove garlic (optional)
handful of chopped cilantro
 black pepper and salt to taste


  Method
Empty the coleslaw in a mixing bowl. Add the sliced apples.  Mix the yogurt, honey, salt, silken tofu in a bowl and whisk well. Now grate the garlic and add it in the prepared mixture along with the cilantro. Adjust the seasonings according to taste. Sometimes I like to add a dash of red pepper flakes to make it spicier. 
Now pour this dressing over the coleslaw and mix well. Refrigerate it for an hour to let the flavors blend it.
For the baked beans I caramelized one onion with green chilies and added a can of vegetarian baked beans in it along with a tablespoon of ketchup. Serve the coleslaw and baked beans with some grilled pita bread for a complete meal.







2 comments:

  1. Thanks for the recipe. This sounds perfect. Just what I was looking for.

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    1. Welcome to my blog! I am glad this was helpful.

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