Red Cabbage Slaw with Yogurt Poppy Seed Dressing

Red Cabbage Slaw with Yogurt Poppy Seed Dressing:

3 cups red cabbage, chopped

1 Golden Delicious apple, thinly diced

1 medium to large carrot, peeled and chopped

1 cup chopped walnuts

juice of 1 lemon (about 1/4 to 1/3 cup)

1 tbsp. sugar

1 cup water

Yogurt Poppy Seed Dressing:

1/2 cup low fat plain yogurt

3 tbsp. sugar

1 tbsp. + 1 tsp. apple cider vinegar

1 1/2 tsp. poppy seeds

1 scant tsp. grated onion

Pinch of salt

In a medium bowl, combine lemon juice and 1 tablespoon sugar. Add water, whisking to dissolve sugar. Cut and core apple Cut into 1/8 inch slices, then into strips, then dice into small pieces. Place in the lemon water. Set aside.

Cut cabbage into 1/4 inch strips and chop into small pieces. For the carrot, use a vegetable peeler to shave into strips and chop to small pieces.

Place the cabbage, carrot, and walnuts into a large bowl. Drain apple and dry on paper towels. Add to bowl. Toss ingredients to blend.

For the dressing, combine ingredients and whisk until well incorporated. Drizzle over slaw.

Note: If prepping the slaw ahead of time, store dried apple separately from cabbage and carrots to prevent colors from bleeding onto the apple. Add apples just before serving.

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