Apple Slaw with Poppy Seed Dressing
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Apple Slaw with Poppy Seed Dressing
YIELD Makes 2 servings
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INGREDIENTS
| 1 | cup coarsely chopped unpeeled Jonathan apple |
| 1 | teaspoon lemon juice |
| 2 | tablespoons fat-free sour cream |
| 4‑1/2 | teaspoons fat-free (skim) milk |
| 1 | tablespoon frozen apple juice concentrate, thawed |
| 1 | teaspoon sugar |
| 3/4 | teaspoon poppy seeds |
| 1/2 | cup sliced carrots |
| 1/3 | cup shredded green cabbage |
| 1/3 | cup shredded red cabbage |
| 2 | tablespoons finely chopped green bell pepper |
| Additional cabbage leaves (optional) | |
PREPARATION:
- Combine apple and lemon juice in resealable food storage bag. Seal bag; toss to coat.
- Combine sour cream, milk, apple juice concentrate, sugar and poppy seeds in small bowl until well blended. Add apple mixture, carrots, cabbages and pepper; toss to coat. Serve on cabbage leaves, if desired.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 of total recipe |
| Sodium | 39 mg |
| Protein | 2 g |
| Fiber | 3 g |
| Carbohydrate | 22 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 7 % |
| Calories | 100 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Fruit | 1 |
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