ATTENTION: Our lobby will be undergoing an exciting remodel beginning Monday, February 12
Members and guests may experience general construction noise, odors, dust, etc. Please watch for future construction updates and area closures.

Expected completion: April 22

March 6, 2023 Recipes

  • 1/2 cup of Greek yogurt
  • 4 tablespoons lemon juice
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 cup chopped dill leaves
  • Salt and pepper, to taste
  • 1 cup carrots, finely peeled and chopped
  • 2 cups green cabbage, shredded and chopped
  • 2 cups purple cabbage, shredded and chopped
  • 1 red bell pepper, finely chopped
  • 1-2 stalks celery, chopped
  • 1 cup broccoli stems, finely chopped
  1. In large mixing bowl, combine the Greek yogurt, lemon juice, mayonnaise, Dijon mustard, honey, olive oil, and dill leaves. Whisk until combined. Add salt and pepper.
  2. In the same bowl, above the dressing, add in the carrots, green and purple cabbage, red pepper, celery, and broccoli stems. Stir to combine or cover the bowl with a lid and shake until combined.
  3. Place the coleslaw into the refrigerator for 1 hour before serving.