Southern Coleslaw

3/4 cup plain yogurt
1/4 cup mayonnaise
1 Tbsp vegetable oil
1/4 cup apple cider vinegar
1/2 cup red onion or sweet onion, finely chopped
1 tsp celery seed
1/2 tsp cayenne
1/2 tsp freshly ground black pepper
1 tsp salt
2 tsp sugar
4 cups green cabbage, finely shredded
4 cups red cabbage, finely shredded
2 cups spinach, finely shredded
1 cup carrots, grated
1/2 cup parsley, finely chopped
1 cup roasted peanuts or pecans

In a blender or food processor, combine the yogurt, mayonnaise, oil, vinegar and onion. Puree until smooth. Add the celery seed, cayenne, black pepper, salt and sugar, and pulse a couple of times to blend. In a large salad bowl, combine the slaw ingredients. Add the dressing and mix well. Chill. Just before serving, sprinkle in the peanuts or pecans. Serves 8

This recipe comes from New Orleans Chef Emeril Lagasse. For more Memorial Day recipes from Emeril, click here. 

Photo courtesy of Emeril’s Homebase.