Three-cabbage coleslaw
Prep Time
Price Per Serving
Cooking Mode
¼ Savoy cabbage, thinly sliced
¼ green cabbage, thinly sliced
¼ red cabbage, thinly sliced
3 broccoli stalks, grated
½ red onion, finely chopped
60 mL (¼ cup) cup chopped curly leaf parsley
2 apples, cubed
30 mL (2 tbsp) tbsp apple cider vinegar
175 mL (¾ cup) cup plain Greek yogurt
60 mL (¼ cup) cup mayonnaise-style light salad dressing
60 mL (¼ cup) cup white vinegar
15 mL (1 tbsp) tbsp Dijon mustard
30 mL (2 tbsp) tbsp maple syrup
To taste salt and freshly ground pepper
¼ Savoy cabbage, thinly sliced
¼ green cabbage, thinly sliced
¼ red cabbage, thinly sliced
3 broccoli stalks, grated
½ red onion, finely chopped
60 mL (¼ cup) cup chopped curly leaf parsley
2 apples, cubed
30 mL (2 tbsp) tbsp apple cider vinegar
175 mL (¾ cup) cup plain Greek yogurt
60 mL (¼ cup) cup mayonnaise-style light salad dressing
60 mL (¼ cup) cup white vinegar
15 mL (1 tbsp) tbsp Dijon mustard
30 mL (2 tbsp) tbsp maple syrup
To taste salt and freshly ground pepper
Directions
1Mix together the cabbage, broccoli, onion, and parsley in a large bowl.
2Mix the diced apple with the cider vinegar and add to vegetable mixture.
3Whisk all the dressing ingedients together and mix with the vegetables.
4Refrigerate at least 2 hours and then serve.
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