When planning a balanced meal, Arkansans can consider eating their servings of fruits and vegetables together, says Easter H. Tucker, interim family and consumer sciences program leader for the University of Arkansas at Pine Bluff. The USDA Mixing Bowl’s recipe for apple coleslaw combines the best of both worlds for a unique and zesty side dish perfect for spring lunches.
“This tasty dish offers sweet, crunchy and savory,” she said. “The coleslaw blends cabbage, carrot, apple and green pepper for a colorful and healthy addition to your plate.”
At only $0.36 per serving, the coleslaw is an economical choice to serve alongside meals all week. For fewer calories and less fat, try preparing the dish without mayonnaise.
2 cups cabbage
1 carrot (medium, grated)
1/2 green pepper (chopped)
1 apple (chopped)
5 tablespoons yogurt, low-fat
1 tablespoon mayonnaise, low-fat
1 teaspoon lemon juice
1/4 teaspoon dill weed
1. Wash the cabbage. Cut it into fine shreds, until you have 2 cups of cabbage.
2. Peel the carrot. Grate it with a grater.
3. Chop half a green pepper into small pieces.
4. Remove the core, and chop the apple.
5. Put the cabbage, carrot, green pepper and apple in a large mixing bowl. Stir together.
6. Put the yogurt, mayonnaise, lemon juice and dill weed in a small bowl. Stir together to make a dressing.
7. Pour the dressing over the salad. Toss to mix.
Add salt and pepper to taste.
Source: USDA Mixing Bowl