Coleslaw is the classic side to burgers and can be really healthy! This coleslaw is made lighter and tastier with canola mayo and yogurt in the dressing.

Choose non-GMO canola mayo rather than traditional mayo that is made with soybean oil.  Soybean oil is high in inflammatory omega 6 fats, whereas canola oil is high in anti-inflammatory omega 3 fats.

Cabbage is a cruciferous vegetable, which is a family of vegetables that have the strongest ability to reduce the risk of cancer.  My old boss, a breast cancer survivor, once said, “never pass up the chance to eat a cruciferous vegetable.”  That is excellent advice!

Hana’s Coleslaw

• About 1 1/2 cups purple cabbage, chopped or shredded
• About 1 1/2 cups green cabbage, chopped or shredded
• 4 carrots, grated (About 1-1 1/2 cups)
• 1/2 cup plain yogurt
• 1/4 cup canola mayonnaise
• 4 tablespoons white vinegar
• 1 tablespoon honey

1. Place the shredded cabbages and carrots into a large bowl.
2. Mix the yogurt, mayo, vinegar and honey together and pour over the cabbage and carrots.
3. Mix and enjoy!