Here’s a nice change of pace from “white” coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.
Recipe information
Yield
6 servings
Ingredients
1/2 small head red cabbage
3 to 4 medium or 2 large carrots
1/2 cup dried apricots, sliced
Juice of 1/2 lemon
1/2 cup low-fat vanilla yogurt
Preparation
Step 1
Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice the cabbage into short thin shreds by hand and grate the carrots with a hand grater, or, if you’d prefer, slice them into thin rounds.
Step 2
Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.
nutrition information
Step 3
Calories: 79
Step 4
Total Fat: 0g
Step 5
Protein: 2g
Step 6
Carbohydrate: 16g
Step 7
Cholesterol: 1mg
Step 8
Sodium: 38mg
