As promised! Here’s the first salad made with my new salad dressing obsession. It’s colorful, nutrient-rich and full of fresh flavor. The creamy yogurt-based honey-mustard dressing straddles the line between creamy and vinegar-based slaws, and quinoa mediates the crunch.
This slaw is refreshing and unique, and I can’t keep going back for more. It’s the perfect recipe for making with your leftover vegetables, since you can use any combination you’d like.
This recipe is helping me meet my resolution to eat more cruciferous veggies this year (think cabbage, broccoli, Brussels sprouts, etc.), since they’re exceptionally nutritious.
Before you get started, I have some recipe notes for you. If you want to save some prep time, you can use store-bought slaw mix instead of shredding your own vegetables.