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; total fat 1g; saturated fat 1g; polyunsaturated fatg; monounsaturated fatg; cholesterol 2mg; sodium 80mg; potassium 162mg; carbohydrates 8g; fiber 2g; sugar 5g; protein 2g; trans fatty acidg; vitamin a 1956IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 17mcg; vitamin b12mcg; calcium 38mg; ironmg.

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