Coleslaw

Directions:

1. In a mixing bowl, whisk together Greek yogurt, apple cider vinegar, sugar, salt, and pepper until smooth.
2. Add the coleslaw mix and toss until everything is well coated
3. Add parchment to your trays
4. Spoon the coleslaw onto trays
5. Freeze dry (my cycle time was 32 hours)
6. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add ½ cup freeze-dried coleslaw to a bowl  along with ¼ cup of cold water. Let it sit for a few minutes.  Stir and enjoy.  Could add 1 tbsp of vegan mayo for a more creamy texture when rehydrating.

Notes:

For added creaminess, you can mix in a little extra Greek yogurt or mayo after rehydrating.

Nutritional Value Per 1 cup

Calories: 75   Protein: 3 g   Fat: 1 g   Carbohydrates: 12 g   Sugar: 7 g   Fiber: 2 g