RECIPES FOR HEALTH Sweet and Pungent Apple and Cabbage Slaw
Posted: Fri Jan 13, 2012 7:26 pm
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
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