The Year In Food » Fine Seasonal Eating

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Apple, Cabbage and Carrot Slaw

Coleslaw with Apples and Carrots

A lighter take on classic slaw. Slap it on your burger or bring it to your inaugural spring picnic. Yogurt and goat cheese stand in for mayonnaise and sour cream and the dijon mustard adds a subtle kick.

Apple, Cabbage and Carrot Slaw
4 c shredded cabbage
1 cup shredded carrot
1 apple, sliced into matchstick strips and then halved

5 oz yogurt
1/4 c goat cheese
2 Tbs lemon juice
2 Tbs apple cider vinegar
1 Tbs grainy dijon mustard
1 Tbs olive oil
salt + pepper

In a pan set over a low flame, warm the olive oil. Add the goat cheese, smashing with a fork to melt and blend with the oil. Combine this with the yogurt in a bowl. Whisk in the lemon juice, vinegar and mustard. Season to taste with salt and pepper.

In a large bowl, combine the cabbage, apples and carrots. Fold the dressing into the vegetables and blend. Chill if not serving immediately.

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