Sunday, December 29, 2013


This is my version of a recipe I got a few years ago from a Redbook magazine.

1 carton (6-oz) low-fat peach yogurt
3 tbsp light mayonnaise
3 tbsp diced red onion
1/2 tbsp apple cider vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cups finely shredded Savoy cabbage
1 cup shredded carrots
2 ripe peaches, halved, pitted, sliced thin

In a bowl, whisk yogurt, mayonnaise, onion, vinegar, salt, and pepper until blended.  Add the cabbage, carrots, and peaches; toss to coat.

Allow slaw to stand at room temperature for about 30 minutes, tossing occasionally, before serving.

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