Coleslaw with Green Apples
Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minForget heavy, mayo-drenched coleslaw. This version is all about crunch, brightness, and the tart snap of green apples running through every forkful.
Red and green cabbage get shredded with carrots and unpeeled green apples, then dressed in a light mixture of nonfat yogurt, honey, mustard, apple cider vinegar, and apple juice concentrate.
It’s low-fat without tasting like it’s trying to be, and the apple-on-apple flavor layering makes it addictive.
Make it up to a day ahead and the slaw only gets better as it sits.
Kitchen Tips
- Leave the skin on the apples. It adds color, extra fiber, and keeps the shreds from going mushy as the slaw marinates.
- Shred everything to a similar thickness with a food processor for the most even texture and dressing distribution.
- Let it marinate for at least 30 minutes before serving. The cabbage softens just enough to absorb the dressing while staying crisp.
Ingredients
Directions
Shred the cabbage, carrot, and apples in a food processor or with a hand grater over a large bowl.
Whisk together the remaining ingredients.
When well blended, pour over the cabbage mixture.
Allow to marinate for 30 to 40 minutes or longer.
This can be made up to 1 day in advance.
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