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Apple Coleslaw

We bring coleslaw back into fashion with this lighter, fruitier version! 

  • Serving Size: 1/4 of recipe
  • Recipe Makes: 4 servings
  • 2 cups cabbage
  • 1 carrot (medium, grated)
  • 1/2 green pepper (chopped)
  • 1 apple (chopped)
  • 5 tablespoons yogurt, low-fat*
  • 1 tablespoon mayonnaise, low-fat**
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dill weed
  • salt and pepper to taste (optional)
  1. Wash the cabbage. Cut it into fine shreds until you have 2 cups of cabbage.
  2. Peel the carrot. Grate it with a grater.
  3. Chop half a green pepper into small pieces.
  4. Remove the core, and chop the apple.
  5. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl. Stir together.
  6. Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl. Stir together to make a dressing. Add optional salt and pepper.
  7. Pour the dressing over the salad. Toss to mix.
Nutrition Information: 

1/4 of recipe provides:

  • 60 Calories, 1.5 g. Fats. 0 g. Saturated Fats, 60 mg. Sodium, 11 g. Carbohydrates, 2 g. Fiber, 2 g. Protein
Allergy Warning: 

This recipe contains milk and eggs. 
*If you are allergic to milk-based yogurt; try soy, almond, or coconut-based yogurt.
**Mayonaise contains eggs. If you are allergic, choose an egg-free or vegan option. You can also switch 1 tablespoon of mayonaise within the recipe for 1 more tablespoon of yogurt.

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