Sunday, June 24, 2012

RECIPE: Coleslaw with Apple and Yogurt Dressing

Makes 8 servings


July 2012

Ingredients:
  • 8 cups mixed shredded red and green cabbage
  • 1 12-oz. bag broccoli slaw mix
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced scallions (about 4)
  • 1 cup nonfat Greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated garlic
  • Kosher salt, freshly ground pepper
  • 1 green apple
Preparation:

  • Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
  • Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
  • No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

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