red-cabbage-slaw

I know that many of you, like me, have a strange aversion to anything that has the word “coleslaw” attached to it.  Images of large, overly processed cafeteria food are conjured up and a strong gag reflex ensues.  Today there is hope.  Lifeless, soggy, smelly coleslaw is no more.  Fresh, crunchy, and colorful, this coleslaw from Bon Appetit Magazine is just the little side dish you never knew you needed.  Chop, Chop, Chop, toss and enjoy—-perfect!

1/2 head red cabbage, shredded
2 apples, chopped
1 bulb fennel, chopped
1 red onion, chopped

1/3 Cup yogurt
1/3 Cup sour cream
1/2 t. caraway seeds
1 t. sugar
4 T. apple cider vinegar

Mix wet ingredients together to create dressing.  In a separate large bowl, combine vegetables and dressing.  Toss well.  Enjoy! (Easy, I know).

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