Red Cabbage, Carrot, and Apricot Salad

Name: Red Cabbage, Carrot, and Apricot Salad
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

December 9, 2011

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

The Vegetarian 5-Ingredient Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Recipe notes