Fruity Coleslaw by Linda Larsen

Coleslaw is usually made with cabbage and root vegetables like carrots and broccoli. This fruity version is fun and easy for the family to make.

Serves 6

Calories: 148.52

Fat: 1.30 grams

Saturated Fat: 0.52 grams

Cholesterol: 3.29 mg

Sodium: 183.25 mg

2 cups shredded green cabbage

2 cups shredded red cabbage

3 pears, diced

1 Granny Smith apple, diced

3 tablespoons lemon juice

½ cup dried currants

1 cup vanilla low-fat yogurt

1 teaspoon grated lemon zest

2 tablespoons honey

⅛ teaspoon salt

Place cabbages in large bowl. Toss pears and apple with lemon juice and add to cabbage mixture along with currants.
In a small bowl, combine yogurt, lemon zest, honey, and salt and mix well. Pour over cabbage mixture, toss to coat, and cover. Refrigerate for 1 to 2 hours before serving to blend flavors.

Low Fat, High Flavor Recipes