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Ingredients
1 tablespoon red-wine vinegar
1 tablespoon sugar
¼ cup mayonnaise
¼ cup whole milk yogurt
6 cups thinly sliced cabbage (a mix of red, Savoy or Napa)
2 scallions, thinly sliced
1 tart apple, peeled, quartered and thinly sliced
⅓ cup chopped parsley
Sea salt
Nutritional analysis per serving (6 servings)
12 grams carbs; 5 milligrams cholesterol; 123 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 350 milligrams sodium; 2 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together the vinegar and sugar to dissolve the sugar. Whisk in the mayonnaise and yogurt. In a large serving bowl, mix the cabbage, scallions, apple and parsley. Pour over the dressing and fold together. Taste and add salt, if needed. Let sit for about 30 minutes before serving -- you may want to put it in the refrigerator, but make sure it comes to room temperature before serving.
Private Notes
Comments
I added a teaspoon each of Dijon mustard and horseradish and omitted the apple
I also added Country Dijon mustard to the dressing to cut down on the sweetness. Next time I would reduce the sugar by half.
All in all though a wonderfully refreshing side salad to grilled fish.
Used 1tsp each Dijon and horseradish, and cut the sugar to 1tsp. Added a handful of walnuts too. Quite liked it like that!
Used 1tsp each Dijon and horseradish, and cut the sugar to 1tsp. Added a handful of walnuts too. Quite liked it like that!
1/2 T sugar add 1/2 t dijon no apple, no scallions
Eliminated sugar. Ended up doubling the Mayo/yogurt/red wine - used prepackaged coleslaw mix which is approximately 6 cups.