Coleslaw With Apple
Updated March 29, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon red-wine vinegar
- 1tablespoon sugar
- ¼cup mayonnaise
- ¼cup whole milk yogurt
- 6cups thinly sliced cabbage (a mix of red, Savoy or Napa)
- 2scallions, thinly sliced
- 1tart apple, peeled, quartered and thinly sliced
- ⅓cup chopped parsley
- Sea salt
Nutritional analysis per serving (6 servings)
123 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 350 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together the vinegar and sugar to dissolve the sugar. Whisk in the mayonnaise and yogurt. In a large serving bowl, mix the cabbage, scallions, apple and parsley. Pour over the dressing and fold together. Taste and add salt, if needed. Let sit for about 30 minutes before serving -- you may want to put it in the refrigerator, but make sure it comes to room temperature before serving.
Private Notes
Comments
I added a teaspoon each of Dijon mustard and horseradish and omitted the apple
I also added Country Dijon mustard to the dressing to cut down on the sweetness. Next time I would reduce the sugar by half.
All in all though a wonderfully refreshing side salad to grilled fish.
Used 1tsp each Dijon and horseradish, and cut the sugar to 1tsp. Added a handful of walnuts too. Quite liked it like that!
1/2 T sugar add 1/2 t dijon no apple, no scallions
Eliminated sugar. Ended up doubling the Mayo/yogurt/red wine - used prepackaged coleslaw mix which is approximately 6 cups.
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