Coleslaw with Yogurt, Apple, and Peppers

Memorial Day has arrived, the official start of the summer grilling season. I grew up in the Midwest (Missouri and Illinois) where summer cookouts always included burgers, hot dogs, ribs, baked beans, and the standard summer salads—macaroni, potato, and coleslaw. Of the three, I am particularly devoted to coleslaw and we keep cabbage on hand throughout the summer so that we can make it on short notice. Sometimes I cut my own cabbage, but more and more often I buy the precut coleslaw mixes from the grocery store when it's on sale, or if I need a lot I'll buy a big bag from the warehouse club.

I like a variety of slaws with both creamy and vinaigrette dressings. This one has a yogurt and mayonnaise dressing and adds flavor with some fresh dill weed, and the pepper and apples add lots of color. You only need to prep a few hours ahead and then serve cold.

Last summer was a bit of an anomaly because I couldn't stand the smell or taste of coleslaw, one of the not-so-wonderful side effects of that pregnancy, but this summer I am back and ready to enjoy some slaw, so don't be surprised if you see several slaw recipes posted in the coming months.

📖 Recipe

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Coleslaw with Yogurt, Apple, and Peppers

Prep Time20 minutes mins

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: apples, cabbage, carrots, peppers, yogurt

Servings: 6

Calories: 88kcal

Equipment

• medium bowl
• large bowl

Ingredients

• 4 cups finely sliced cabbage
• 2 medium carrots (finely grated)
• 1 cup chopped yellow pepper (about 1 peppers)
• 1 Granny Smith apple (cored and chopped)
• 1 Empire apple (or other red apple, cored and chopped)

Dressing

• 6 ounces plain lowfat yogurt
• 2 tablespoons light mayonnaise (gluten-free)
• 2 teaspoons fresh lemon juice
• ½ teaspoon fresh dill
• salt
• freshly ground pepper

Preparation

• Put the cabbage, carrot, green pepper, and apples in the large mixing bowl. Stir together.
• Stir together the yogurt, mayonnaise, lemon juice, and dill weed in the medium bowl.
• Pour the dressing over the salad and toss to mix. Add salt and pepper to taste. Serve immediately or chill in the refrigerator.

Nutrition

Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 78mg | Potassium: 328mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3540IU | Vitamin C: 68mg | Calcium: 84mg | Iron: 1mg

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More Easy Summer Salads

Asian Cabbage Salad

Broccoli Raisin Salad

Confetti Rice Salad