A yogurt-based vinaigrette tops sugar snap peas, apple, fennel, carrots and cabbage for a low-calorie slaw with a pleasantly sweet crunch.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
12
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut peas, carrots, fennel and apple into julienne strips; place in a large bowl. Add cabbage; toss to combine.

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  • In a small bowl combine yogurt, apple cider vinegar, honey, mustard and tarragon. Add to vegetable mixture; toss to coat. Season to taste with salt and pepper.

Nutrition Facts

46 calories; fat 1g; cholesterol 2mg; saturated fat 1g; carbohydrates 8g; insoluble fiber 2g; sugars 5g; protein 2g; vitamin a 1956.4IU; vitamin c 14.6mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 16.7mcg; sodium 80mg; potassium 162mg; calcium 38mg; iron 0.5mg.
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