An-Apple-a-Day Cole Slaw
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
Slaw:1 tablespoon Apple Cider Vinegar or Rice wine vinegar3 medium Granny Smith Apples3 medium carrots1 bunch Green Onions3/4 medium head Green Cabbage1/4 medium head Red/Purple CabbageDressing:2 tablespoons Apple Cider Vinegar or Rice Wine Vinegar 1 cup lowfat Buttermilk1/2 cup Fat Free Mayonnaise 1 tablespoon Dijon Mustard (or 1 tablespoon bold brown mustard)
1. Pour 1 tablespoon vinegar into large bowl.
2. Slice Apples into the vinegar and stir (to prevent browning.)
3. Slice cabbage into the bowl with the apples and toss.
4. Slice the white and the tender green part of the onions and add to the cabbage & apple mixture. (You can also use scalions or a similar amount of sweet red onion if you don't have green onions available.)
5. Shred the carrots and add to the mixture. Toss well.
6. Prepare dressing by whisking all dressing ingredients in a separate bowl or placing them in a jar with a lid and shaking well.
7. Chill veggies and dressing.
8. Just before serving, pour dressing over cole slaw veggies and toss well.
* This can be made ahead, but the red cabbage will begin to discolor the dressing ... left overs often turn violet-pink in our frig. They still taste great, but it's rather odd looking.
Number of Servings: 10
Recipe submitted by SparkPeople user ELAINEHN.
2. Slice Apples into the vinegar and stir (to prevent browning.)
3. Slice cabbage into the bowl with the apples and toss.
4. Slice the white and the tender green part of the onions and add to the cabbage & apple mixture. (You can also use scalions or a similar amount of sweet red onion if you don't have green onions available.)
5. Shred the carrots and add to the mixture. Toss well.
6. Prepare dressing by whisking all dressing ingredients in a separate bowl or placing them in a jar with a lid and shaking well.
7. Chill veggies and dressing.
8. Just before serving, pour dressing over cole slaw veggies and toss well.
* This can be made ahead, but the red cabbage will begin to discolor the dressing ... left overs often turn violet-pink in our frig. They still taste great, but it's rather odd looking.
Number of Servings: 10
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 76.1
- Total Fat: 1.0 g
- Cholesterol: 2.3 mg
- Sodium: 186.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.8 g
- Protein: 2.3 g
Member Reviews
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KATOBOW
Superurb! Wonderful change from all the other slaw recipes I make. I did add 2 Tblsp. of Splenda because I like my slaw on the sweeter side. I also made the buttermilk myself by measuring 1 tablespoon of lemon juice into a measuring cup then adding milk to make 1 cup, & let that set for 5 mins. - 1/3/09
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TECHCATZ
Awesome! I altered it a bit...used packaged broccoli slaw mix and shredded carrots and added dried cranberries. I also added a bit of celery seed to the dressing. Took it to a soccer tailgate where it got rave reviews - several people requested the recipe! Only problem I had was eating too much :) - 5/18/08