Serves 4
73 cal · 15 min
Apple Coleslaw
Recipe GLPRde3d97d433748b
A fresh and crisp coleslaw combining shredded cabbage, grated carrot, and diced apple, dressed with a light yogurt-based vinaigrette infused with lemon and dill. This refreshing side dish is perfect alongside grilled proteins or sandwiches.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups shredded cabbage
1 medium carrot, grated
1/2 medium green bell pepper, chopped
1 medium apple, chopped
5 tablespoons low-fat plain yogurt
1 tablespoon low-fat mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon dill weed
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Rinse the cabbage under cool running water and pat dry. Using a sharp knife or mandoline, slice the cabbage into thin shreds until you have 2 cups.
Peel the carrot with a vegetable peeler. Using a box grater or microplane, grate the carrot into fine shreds.
Slice the green bell pepper in half lengthwise, remove the seeds and membrane, and finely chop the half into small, uniform pieces.
Rinse the apple, cut it in half, and remove the core with a paring knife. Chop the apple into small bite-sized pieces.
In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped green pepper, and chopped apple. Toss gently to distribute evenly.
In a small bowl, whisk together the low-fat yogurt, low-fat mayonnaise, lemon juice, and dill weed until smooth and well combined.
Pour the yogurt dressing over the cabbage mixture. Using a salad toss or two spoons, toss everything together until the vegetables are evenly coated.
Taste the coleslaw and season with salt and pepper to your preference. Toss again to combine. Serve immediately or refrigerate until ready to serve.
