By Gail Gordon Oliver This recipe uses ingredients I always seem to have on hand and takes only a few minutes to prepare. It's a great accompaniment to sandwiches, omelettes, and just about anything that's spent a bit of time on the grill or in the smoker. Makes 4 servings 2 tbsp plain nonfat Greek yogurt
2 tbsp sherry vinegar or 3 tbsp cider vinegar
1 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 clove garlic, minced
1 tsp pure maple syrup
1/4 tsp sea salt or kosher salt, plus more if required
1/4 tsp freshly ground black pepper, plus more if required
1/2 small green cabbage, cored, cut into 3 sections and shredded or 2 fennel bulbs, shredded
1/4 small onion, minced
1/4 cup dried cranberries or dried tart cherries In a small bowl, whisk together the yogurt, vinegar, mustards, garlic, maple syrup, salt and pepper. In a medium bowl, combine the cabbage, onion and cranberries. Add the yogurt vinaigrette and toss to coat well. Taste and adjust seasonings as required. The cole slaw can be kept in the fridge, covered, for up to four days.