Apple-Dill Coleslaw

from Chow Bella

6 tbsp mayonnaise

2 tbsp apple cider vinegar or balsamic vinegar

sugar or sugar substitute to taste

6 cups shredded cabbage

1 Granny Smith apple

3 tbsp minced fresh dill

salt and pepper, to taste

1. Blend the mayonnaise, vinegar, sugar or sugar substitute, and a little salt and pepper to taste.

2. To julienne the apple, cut thin slices off the "cheeks" of the apple, then stack the slices up and make thin cuts perpendicular to the cutting surface to produce batons.

3. Toss the cabbage, apple, and dill in the dressing. Allow the coleslaw to sit in the refrigerator at least an hour before serving.

• Servings per recipe: 6

• Per serving:

• Calories: 72

• Fat: 3.2 g

• Saturated fat: 0 g

• Cholesterol: 4 mg

• Sodium: 148 mg

• Carbohydrates: 10.6 g

• Fiber: 2.5 g

• Sugar: 6.3 g

• Protein: 1.4 g