"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-13-2011, 11:26 AM   #1
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 11,020
Coleslaw dressing using Greek Yogurt

I had some brussel sprouts in the fridge and was too lazy (and too cheap with McGuinty's higher hydro rates) to cook them. So I decided to make a coleslaw. I shredded about 1/2 # of sprouts, grated a large carrot, added about 1 tsp celery seed, a 'grind' of salt, three grinds of pepper to that and let it sit for about 20 minutes. In the meantime, I made the dressing using Greek yogurt (about 1/2 c), 2 scant T mayo, 1 tsp dried tarragon, splash of white balsamic vinegar, and about 2 tsp of maple syrup (two splashes). It was nice. I have some dressing left for my tossed salad tonight. I'd never used greek yogurt (or maple syrup or tarragon) in my coleslaw dressing before, the tanginess of the greek yogurt combined with the sweetness of the maple syrup and the licorice of the tarragon was different--but very nice.
__________________

__________________
CWS4322 is offline   Reply With Quote
Old 05-13-2011, 11:29 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 37,464
I was making a coleslaw dressing yesterday and when I saw how little sour cream I had, I was prepared to use yogurt to make up the difference but I was concerned it may not be any good. I didn't have to because the sour cream measured out to be enough but it's good to know there is an alternative.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-13-2011, 11:37 AM   #3
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 11,020
Greek yogurt is fast becoming my substitute for sour cream in lots of things...

Re: the dressing--I don't measure, I do by taste so the measurements are my best guess....
__________________
CWS4322 is offline   Reply With Quote
Old 05-13-2011, 12:01 PM   #4
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 5,666
I use Greek yogurt nearly exclusively over sour cream. It has a slightly more pronounced "tang", and I like that it's thicker than sour cream. I even use it on my baked potatoes.

Sounds like an interesting recipe, CWS. Thanks for sharing.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-13-2011, 12:25 PM   #5
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 11,020
I wouldn't call it a recipe--more like a "throw together" (not to be confused with a throw down <g>).
__________________
CWS4322 is offline   Reply With Quote
Old 05-13-2011, 01:10 PM   #6
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 5,666
Quote:
Originally Posted by CWS4322 View Post
I wouldn't call it a recipe--more like a "throw together" (not to be confused with a throw down <g>).
Actually the thought of brussel sprout cole slaw sends me into shudders. I hate the little buggars.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-13-2011, 01:15 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 17,053
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kayelle View Post
Actually the thought of brussel sprout cole slaw sends me into shudders. I hate the little buggars.
But, have you ever had them raw? (Neither have I )

I detest cabbage that has been cooked more than a few minutes, but I love it raw. A lot of the brassicas taste better raw.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-13-2011, 06:30 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 11,020
I wouldn't claim to be a fan of brussel sprouts--we grow them, I eat them. But, ever since one got caught in my throat when I was in university and oh-painful--burnt like heck, could hardly cough it up, not to mention the antibiotics, etc., they are not my first choice when it comes to veggies, but "petit chou" raw taste like "mild" cabbage and are nice in coleslaw. Go figure. Besides, I didn't want to cook <g>.
__________________

__________________
CWS4322 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]