From the Pantry Butler kitchen

Apple Coleslaw

4 servings

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! USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food

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

Method

  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.

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