Kale Apple Slaw
Summary
You can switch up the vegetables in this slaw by using chopped spinach, green cabbage, and shredded carrots.
Complete your plate: Pair this vegetable side side with Easy Beef Chili. Both are great as leftovers, so this is makes a great meal-prep meal.
Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND
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- Prep time
- 15 min
-
- Servings
- 4 Servings
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- Serving size
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1 1/4 cups
Ingredients
Ingredients
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Plain Nonfat Greek yogurt
- 1/2 cup
- 1/2 cup
-
-
garlic (minced)
- 1 clove
- 1 clove
-
-
Dijon Mustard
- 1 tsp
- 1 tsp
-
-
olive oil
- 1 tbsp
- 1 tbsp
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-
lemon juice
- 3 tbsp
- 3 tbsp
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-
water
- 3 tbsp
- 3 tbsp
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-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/8 tsp
- 1/8 tsp
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-
chopped kale
- 2 cup
- 2 cup
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-
shredded red cabbage
- 3 cup
- 3 cup
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Fuji apple (grated with skin)
- 1
- 1
-
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Directions
Directions
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In a large bowl, whisk together the yogurt, garlic, mustard, olive oil, lemon juice, water, salt, and black pepper.
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Add the kale, cabbage, and apple to the bowl and toss to evenly coat. Cover and place in the refrigerator for 30 minutes before serving for the flavors to combine.