Recipe Archive #526

Thursday September 1, 2011

Apple-Yogurt Coleslaw

• 1 cup plain or vanilla yogurt
• 1/4 cup mayonnaise
• 8-oz can crushed pineapple
• 4 Granny Smith apples, cored and chopped
• 1/2 head purple cabbage, shredded
• 1/2 head green cabbage, shredded
• 1/4 cup red onion, finely chopped
• 1 carrot, peeled and shredded
• 1 stalk celery, diced
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon mustard
• 3/4 cup sweetened dried cranberries
• 3/4 cup chopped walnuts
• Garnish: cabbage leaves

 

Mix together yogurt, mayonnaise and pineapple with juice in a large bowl. Stir apples into yogurt mixture, coating well. Add remaining ingredients except cranberries, walnuts and garnish; mix well. Cover and chill for at least one hour. Before serving, stir in cranberries and walnuts. Serve on whole cabbage leaves.

 

Makes 8 to 10 servings