Ingredients
Scale
For the dressing:
- 1/2 cup plain Greek yogurt
- 2 Tablespoons mayonnaise
- 1 – 2 Tablespoons real maple syrup (or to taste) – can substitute honey
- 2 – 3 Tablespoons spicy brown mustard (or to taste) – or substitute dijon mustard
- 2 – 4 teaspoons lemon juice, fresh squeezed
- Salt & pepper, to taste
For the slaw:
- 4 – 6 cups thinly sliced cabbage
- 1 cup matchstick carrots
- 1 cup fresh broccoli, cut into small bits
- 1/2 cup chopped red onion
- 1 /3 cup chopped dates (can sub with raisins or craisins)
- 2 – 4 strips bacon
- Optional, for the top: 1/2 cup toasted, chopped pecans (or almonds or sunflower seeds)
Instructions
- In a small bowl, whisk together the dressing ingredients and set aside.
- Prep the salad ingredients and toss together in a large bowl. Pour the dressing over, a bit at a time, and toss until the salad has the right amount of dressing to your taste. Save any leftover dressing for another use.
- Serve immediately or cover and refrigerate for up to 2 days. At serving time, top with toasted pecans and garnish with fresh basil leaves. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.