Apple Coleslaw

The sweet and crunchy coleslaw blends cabbage, carrot, apple, and green pepper for a colorful side dish. You can also try it without the mayonnaise!

Yield

4 servings

Serving size

1/4 of recipe (126g)

Rating

3.66 of 5 (163 ratings)

Food groups

• Fruit: 1/2 cups
• Vegetables: 3/4 cups

Ingredients

• 2 cups shredded cabbage
• 1 medium carrot, grated
• 1/2 medium green pepper, chopped
• 1 medium apple, chopped
• 5 tablespoons yogurt, low-fat
• 1 tablespoon mayonnaise, low-fat
• 1 teaspoon lemon juice
• 1/4 teaspoon dill weed

Directions

1. Wash your hands with soap and water.
2. Wash the cabbage.
3. Cut it into fine shreds, until you have 2 cups of cabbage.
4. Peel the carrot.
5. Grate it with a grater.
6. Chop half a green pepper into small pieces.
7. Remove the core, and chop the apple.
8. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl.
9. Stir together.
10. Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl.
11. Stir together to make a dressing.
12. Pour the dressing over the salad.
13. Toss to mix.
14. Add salt and pepper to taste.

Nutrition per serving

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/apple-coleslaw. Federal works are public domain in the United States.