Red Cabbage and Apple Slaw with Cider Yogurt Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
3/4 cup clear apple cider or apple juice |
3/4 cup plain nonfat yogurt |
2 tablespoons chopped fresh flat-leafed parsley leaves |
2 tablespoons finely chopped fresh dill leaves |
1/2 medium head red cabbage (about 1 pound) |
1 large fennel bulb (sometimes called anise; about 1 pound) |
1/2 english cucumber |
2 granny smith apples |
Directions:
1. Make dressing: In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.
2. Make salad: Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
3. Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.
4. Each serving about 146 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet
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