Sweet and Pungent Apple and Cabbage Slaw
Serves: 6 to 8
Source: New York Times
3 tablespoons Fresh Lemon Juice
2 teaspoons Apple Cider Vinegar
1 tablespoon Mild Honey
Salt (to taste)
2 teaspoons Dijon Mustard
3 tablespoons Grapeseed or Canola Oil
.25 cup Plain Low-Fat Yogurt
1 Large Carrot ((about 4 ounces))
2 ribs Celery
6 Radishes ((about .5 pounds))
2 Apples (preferably tart ones like Granny Smith or Pink Lady, quartered and cored)
1 to 2oz Feta Cheese (crumbled) (optional)
Advance preparation: This will keep for 4 or 5 days in the refrigerator.
Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.
Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.