With the waning of summer’s light and warmth comes the harvest of crisp, juicy, colorful apples and my cooking becomes earthy and heartwarming. Are you beginning to crave chili, soups, and stews along with me? Well, here’s a delicious salad that will hold it’s own with all your Fall favorites. Apple Coleslaw is a yummy salad filled with autumn’s apples, crunchy cabbage, and creamy Greek yogurt.
Apple Coleslaw is made quickly with my 11 cup food processor, I honestly couldn’t be without it. It does such a great job of shredding veggies for soups and salads and making incredible pie dough. Your salad will be on the table in minutes.
Here’s the recipe:
- ½ cup Greek yogurt
- ½ cup mayonnaise (I use Best Foods Olive Oil)
- 2 Tablespoons cider vinegar
- 1 Tablespoon sugar or stevia to taste (I use Whole Foods liquid stevia, about ¼ of a dropper)
- 1 teaspoon celery salt
- ½ pound Granny Smith apples, cored and thinly sliced
- ½ pound red apples, cored and thinly sliced
- ½ pound green apples, cored and grated
- 1 Tablespoon fresh lemon juice
- 1-1/2 cups green cabbage, thinly sliced
- In a small bowl, whisk the dressing ingredients together, yogurt, mayonnaise, vinegar, sugar, and salt.
- In a large bowl, toss the sliced and grated apples with the lemon juice.
- Add the cabbage and toss.
- Add the dressing and toss again.
- Serve immediately.
Shhh, please don’t tell anyone how good this salad is for you! Cabbage is part of the family of vegetables that helps protect against cancer, and raw is best. Yogurt is filled with all those probiotics, and apples, well you know, ‘an apple a day keeps the doctor away!’ I shared it with a friend who said, “I don’t like cabbage and I love this cabbage,” so share it with your pickiest eaters. Also, it can be served shortly after making, and will will be good the next day too.
Thanks for your visit and enjoy,