Cabbage and Apple Slaw with Curried Yogurt Dressing

Cabbage and Apple Slaw with Curried Yogurt Dressing
1 whole green cabbage
small in size and shredded, about 6 cups
3 stalks celery
thinly sliced
3 small carrots
2 whole apples
either fuji, honeycrisp or pink lady apples, shredded or diced
3 whole scallions
1 cup plain Greek style yogurt
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
2 tbsp honey
1/2 tsp curry powder
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup raisins
1/2 cup walnuts
In this recipe I use yogurt in place of mayo and have kicked up the flavor and nutrition with the addition of curry. This bright crunchy slaw is packed with fiber, antioxidant and anti-inflammatory nutrients, vitamins, minerals, and healthy fats. Both refreshing and hydrating it goes together in a snap and holds up well in the fridge for a several days.
Prepare vegetables, apple and scallion as directed and place into a medium bowl.
In a separate bowl add yogurt, cider vinegar, oil, honey, salt, and pepper, whisking until well combined. Pour about half of the dressing over the veggies and toss until they are well coated.
Add in raisins and toasted walnuts and toss again. Add more dressing if desired.
Leftover dressing will keep for a week in the fridge. It’s delicious as a dip too.