fruit_slaw4_little_house_dunes
by Heather Harris-Brady

This is a nice bright side dish for spring. It’s also healthier, since my dressing is based on yogurt and not mayo.

Honey-Mustard Fruit Slaw, Makes six servings

1-1/2 c. plain nonfat yogurt
1/3 c. honey
2 T. dijon mustard
1 T. sugar
One lemon

3 c. finely shredded green cabbage
2 apples
1 firm pear

Juice the lemon into 3 c. water in a bowl. Peel and dice the fruit, add it to the lemon water.

Combine the first four ingredients in a bowl and mix well.

fruit_slaw_little_house_dunes

Fold the cabbage into the dressing.

fruit_slaw1_little_house_dunes

Drain (but don’t rinse) the fruit and fold it into the cabbage mixture.

fruit_slaw2_little_house_dunes

Refrigerate for at least an hour (and up to four hours) before serving. Garnish with chopped walnuts or pecans.

fruit_slaw3_little_house_dunes

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