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    Home » Salads

    Coleslaw with Yogurt, Apple, and Peppers

    May 28, 2007 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Coleslaw with Yogurt, Apple, and Peppers - Andrea Meyers

    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.

    Coleslaw with Yogurt, Apple, and Peppers - Andrea Meyers
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    Coleslaw with Yogurt, Apple, and Peppers

    Prep Time20 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
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Cris says

      May 30, 2007 at 12:27 pm

      Yummy, I love your dressing recipe, I try not to buy bottled dressings and I am always looking for alternatives.

      Reply
    2. johanna says

      June 07, 2007 at 10:20 am

      i wouldn't normally go anywhere near coleslaw, but this has me converted! great recipe!

      Reply
    3. Andrea says

      June 09, 2007 at 5:06 pm

      Thanks Cris and Johanna! I like the dressing too, but my favorite part is the apples. I love the bit of tart and sweet that they add to the mix.

      Reply

    Trackbacks

    1. The Best New York Apple for Your Needs – Grace Dixon says:
      October 12, 2016 at 7:21 am

      […] (Coleslaw & Salad)                                               (Sandwiches & Guacamole) […]

      Reply

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