One of my fav veggies for BBQs over summer is Coleslaw! I love it with burgers and fish tacos, but he issue I have is its usually made with super sugary dressing so I made a healthier option and I have to share!
So share with your friends you BBQ with because this is a KEEPER!!!
1/2 cup plain Greek yogurt
6 T white balsamic vinegar
10 T olive oil
6 tsp agave nectar
1 T Dijon mustard
1-2 T plain almond milk
1 T poppy seeds
Salt & Pepper to taste
1. Place all ingredients except poppy seeds in small blender or bowl and blend or whisk for 10-20 seconds.
2. Add salt and pepper to taste, finally add in poppy seeds.
3. Store for 5-7 days in fridge. Serve on coleslaw or salads.
This recipe fits into the meal plan that I follow! If you want more info on it fill out the form below!