RECIPES FOR HEALTH Sweet and Pungent Apple and Cabbage Slaw

[herbsandhelpers]

RECIPES FOR HEALTH Sweet and Pungent Apple and Cabbage Slaw

I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.

Ingredients

3 tablespoons fresh lemon juice

2 teaspoons apple cider vinegar

1 tablespoon mild honey

Salt to taste

2 teaspoons Dijon mustard

3 tablespoon grapeseed or canola oil

1/4 cup plain low-fat yogurt

1 large carrot (about 4 ounces)

2 ribs celery

6 radishes

Method

1/4 medium red cabbage (about 1/2 pound)

2 apples, preferably tart ones like Granny Smith or Pink Lady, quartered and cored

1 to 2 ounces feta cheese, crumbled (optional)

1. Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.

2. Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

Yield: 6 to 8 servings.

Advance preparation: This will keep for 4 or 5 days in the refrigerator.

Nutritional information per serving: 132 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 70 milligrams sodium (does not include salt to taste); 2 grams protein

Recipe by Martha Rose Shulman