This recipe makes 7 cups
Directions:
- In a mixing bowl, whisk together Greek yogurt, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add the coleslaw mix and toss until everything is well coated
- Add parchment to your trays
- Spoon the coleslaw onto trays
- Freeze dry (my cycle time was 32 hours)
- 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
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