Coleslaw has always occupied that place on my cookout plate of "well I'll add it because I need some veggies". Never because I actually was excited to eat it. Too, most coleslaws are made with a mayo based dressing where added sugars usually overwhelm the nutritional benefits.
This version takes the best parts of Caesar salad and marries it with my undying passion for shredded cabbage. The Greek yogurt and parmesan bring protein, the olive oil and parm bring fat, the cabbage brings fiber, and the hemp hearts add omega 3s and a little nutty crunch.
Let's make it!
Crushed croutons are the move
Busting them up spreads crouton flavor across the whole bowl, and because the pieces are small they soften evenly instead of turning into a few soggy chunks.
HOW TO MAKE CAESAR SLAW
Step 1: Shred the cabbage.
Slice the green and purple cabbage as thin as you can and add it to a large bowl. I use a mandoline (with the guard!)Thin shreds take on more dressing and give you that fine, slaw texture instead of chunky wedges.
Step 2: Make the dressing.
In a blender, combine the Greek yogurt, olive oil, grated garlic, Worcestershire, lemon juice, capers, salt, and pepper. Blend until smooth.
Step 3: Fold in the parm.
Add the ½ cup of grated parmesan to the dressing and stir it in.
Step 4: Dress the cabbage.
Pour the dressing over the cabbage and toss until every shred is coated.
Step 5: Add the crunch.
Crush the croutons either by smashing them in a bag or crushing by hand, then fold them in along with the hemp hearts. If you're making this ahead and want maximum crunch, hold back a handful of croutons to add right before serving.
Step 6: Finish and serve.
Top with the remaining ¼ cup of parmesan and a few cracks of black pepper. Serve right away, or cover and chill. It's just as good the next day.
Swaps and Variations
Hemp Hearts - Technically optional, but they're bringing omega 3s and a nutty little crunch, so I almost never leave them out.
Cabbage - You can do green or purple or a combo like I did. The purple will bleed a bit, but I think the pink hue is fun. Shredded carrot or using pre-shredded slaw mix works, too!
Greek Yogurt - This is what's bringing the protein to support the carbs in the croutons. Mayo works if that's what you have on hand, but you'll lose that protein, so keep it in mind.
Capers - Again, technically optional, but not really. The original test of this I did without, and adding them brings a deeper briny note that gives them that Caesar punch.
Joanie's Balanced Bites
As mentioned, this is a slaw built for blood sugar balance. When I tested it on my CGM, eating it with regular packaged croutons, my peak was 101 mg/dL with zero minutes above target. A flat line, croutons and all.
That's the power of olive oil and parm bringing fat, the Greek yogurt and parm bringing protein, and the cabbage bringing fiber, helping to slow down the absorption of the carbs. You can read more about this in my article about macronutrients.
Everyone's response is their own, so treat my numbers as one data point and not a promise.
This can be enjoyed as a side dish or if you add protein it can totally take the stage as a main dish salad. It pairs super well with BBQ or roasts, like my Tri Tip Roast or Slow Roasted Pork Shoulder.
Troubleshooting
Why is my cabbage Caesar slaw watery?
The usual culprit is too much yogurt or wet cabbage. Use a thick Greek yogurt, and if your cabbage seems damp after shredding, give it a quick pat dry before it goes in the bowl.
How do I keep the croutons from getting soggy?
If you want maximum crunch, best to serve right after adding the croutons. If you're making it ahead, hold back a handful and scatter them on right before it hits the table.
Can I make this ahead of time?
Yes, and my kids would argue you should. It holds up dressed for a full day and the cabbage softens just slightly overnight while it takes on more of the dressing.
Cabbage Caesar Slaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
- Diet: Vegetarian
Description
A crunchy cabbage slaw tossed in a creamy Greek yogurt Caesar dressing with plenty of parmesan, capers, croutons, and hemp hearts. It's just as good the next day.
Ingredients
- 8 cups shredded cabbage (green, purple, or a combination)
- â…“ cup Greek yogurt
- ¼ cup olive oil
- 1 garlic clove, grated
- 1 tsp Worcestershire sauce
- 2 Tbsp lemon juice
- 1 heaping teaspoon capers
- ½ tsp salt
- ½ tsp black pepper
- ½ cup grated parmesan, plus ¼ cup for garnish
- 2 Tbsp hemp hearts
- 1 cup croutons, crushed
Instructions
- Slice the cabbage thin and add it to a large bowl.
- In a blender, combine the Greek yogurt, olive oil, garlic, Worcestershire, lemon juice, capers, salt, and pepper. Blend until smooth.
- Fold the ½ cup of parmesan into the dressing.
- Pour the dressing over the cabbage and toss until every shred is coated.
- Crush the croutons and fold them in along with the hemp hearts.
- Top with the remaining ¼ cup of parmesan. Serve right away, or cover and chill.
Nutrition
- Serving Size: 1
- Calories: 232
- Sugar: 5.8 g
- Sodium: 485 mg
- Fat: 16.3 g
- Carbohydrates: 15.1 g
- Fiber: 3 g
- Protein: 9.3 g
- Cholesterol: 10.8 mg
