I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.
Ingredients
- 3 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 tablespoon mild honey
- Salt to taste
- 2 teaspoons Dijon mustard
- 3 tablespoon grapeseed or canola oil
- ¼ cup plain low-fat yogurt
- 1 large carrot (about 4 ounces)
- 2 ribs celery
- 6 radishes
- ¼ medium red cabbage (about 1/2 pound)
- 2 apples, preferably tart ones like Granny Smith or Pink Lady, quartered and cored
- 1 to 2 ounces feta cheese, crumbled (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
135 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 1 gram protein; 0 milligrams cholesterol; 66 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings.
Preparation
- Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.
- Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.
- Advance preparation: This will keep for 4 or 5 days in the refrigerator.
10 minutes
Dining and Cooking