Red cabbage slaw with apple, carrots and walnut, and sweetened with Yogurt Poppy Seed dressing. Colorful, delicious, and nutritious!
What do you do when your son’s science experiment takes up
residence in your fridge? You eat it of course! In my case, it gets turned into slaw.
Before I go on about the recipe, I would like to share how it was inspired. My son fell ill with flu-like symptoms one
afternoon. He was confined to his
bedroom and bathroom for a period of time. My husband and I were bracing ourselves for the worst, but then VOILA! our son emerged refreshed and
hungry eight hours later! How does he do that?
He felt so well that he decided
to conduct a science experiment for school, which was not due for a couple of days. It involved a head of red cabbage and testing
for pH levels. So at midnight, I find
myself following my son, washing and disinfecting every surface he touched.
It’s 1:00 AM. Experiment finally completed. Now what? Well, it’s time to eat, silly! Hungry
from his ordeal earlier in the day, my son proceeded to make a tray of chicken
nuggets before heading off to bed (the tea and crackers he had earlier that
night didn’t suffice). Again, how does he do that?
All in all, I was truly thankful
that he rebounded so quickly and no one else in the family got ill.
Back to the slaw. The unused portion of the science experiment
needed a purpose. What should I do with a partial head of red cabbage? A
cabbage slaw would be perfect! It’s
colorful, crunchy, slightly sweet, and packed full with nutrition.
It's so easy and so good. Here is a synopsis.
Dice and soak the apple in a lemon
juice solution.
Chop the carrot and cabbage.
RED CABBAGE SLAW WITH YOGURT POPPY SEED DRESSING
INGREDIENTS:
3 cups red cabbage, chopped
Yogurt Poppy Seed Dressing:
1/2 cup low fat plain yogurt
INSTRUCTIONS:
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.
RED CABBAGE SLAW WITH YOGURT POPPY SEED DRESSING
INGREDIENTS:
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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