Name: Sugar Snap Pea Slaw
Total time: 30 min
Yield: 6 cups
Ingredients: 2 cups sugar snap peas; 2 medium carrots; 1 small bulb fennel (6 oz.); 1 large apple; 1 cup shredded red savoy cabbage or red cabbage; 1 cup shredded napa cabbage; 6 ounces plain Greek yogurt; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon-style mustard; 1 teaspoon snipped fresh tarragon; Salt; Ground black pepper

Directions

Step 1

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

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Step 2

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

Per Serving:

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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Ingredients

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Ingredients

Directions

Nutrition Facts