Chipotle Apple Slaw
Equipment
- mixing bowl
- Whisk
- Knife
- Cutting Board
- Refrigerator
Ingredients
- Ingredients
- ¼ cup Greek yogurt non-fat
- 1 tablespoon diced chipotle pepper in adobo sauce about 1 pepper
- 1 teaspoon olive oil
- 2 teaspoons apple cider vinegar
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 3 cups finely shredded red cabbage
- ¼ cup diced sweet onion
- ½ cup shredded carrots
- 1 cup diced apple with skin
- ¼ cup finely chopped parsley
Instructions
- Directions
- Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing.
- Combine yogurt, chipotle pepper, olive oil, apple cider vinegar, sugar and salt in a large mixing bowl. Whisk well until mixed and set aside.
- Add cabbage, onion, carrots, apple and parsley to yogurt mixture. Toss to combine.
- Cover and refrigerate for 30 minutes prior to serving to allow the cabbage to wilt and flavors to develop.
- Cook’s Note: Use less chipotle pepper to decrease the spiciness.
Notes
Nutrition Facts (Per Serving)
Calories, 80; Carbohydrate, 16 g; Protein, 3 g; Total Fat, 1.5 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 3 g; Total Sugars, 11 g; Sodium, 180 mg; Calcium, 54 mg; Folate, 23 mcg; Iron, 1 mg; Calories from Fat, 16%.
4 servings, 1 cup each
Calories, 80; Carbohydrate, 16 g; Protein, 3 g; Total Fat, 1.5 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 3 g; Total Sugars, 11 g; Sodium, 180 mg; Calcium, 54 mg; Folate, 23 mcg; Iron, 1 mg; Calories from Fat, 16%.
4 servings, 1 cup each
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