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

Healthy and tasty coleslaw made with yogurt instead of mayonnaise.
Course Salad
Cuisine American
Diet Gluten Free, Vegetarian
Keyword apples, cabbage, carrots, peppers, yogurt
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 88kcal
Author Andrea

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

Instructions

  • 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