Cabbage Slaw With Cornichon Pickles

1. 1

   Begin by adding Greek yogurt, mayonnaise, pickle juice, organic ground garlic, sea salt and fresh ground black pepper to a bowl and whisk until smooth.

2. 2

   Dice celery stalk into bite-sized pieces. Add pre-cut cabbage and carrot coleslaw mix and diced celery to a larger bowl. Pour the dressing over the top of the mix and toss until all vegetables are covered.

3. 3

   Let the mixture rest for about 10 minutes so the vegetables can begin to absorb the dressing. Stir one more time. Garnish with a few of the spicy Cornichon pickles, serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.