Kale Apple Slaw

Kale Apple Slaw
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
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


 
  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 1/4 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 100

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 13g
    • Dietary Fiber 3g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 300mg
  • Phosphorus 75mg

Choices/Exchanges: 1/2 Fruit, 1 Nonstarchy vegetable, 1 Fat

Ingredients

Ingredients

  • plain nonfat Greek yogurt
    1/2 cup
  • garlic (minced)
    1 clove
  • Dijon mustard
    1 tsp
  • olive oil
    1 tbsp
  • lemon juice
    3 tbsp
  • water
    3 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/8 tsp
  • chopped kale
    2 cup
  • shredded red cabbage
    3 cup
  • Fuji apple (grated with skin)
    1
Directions

Directions

  1. In a large bowl, whisk together the yogurt, garlic, mustard, olive oil, lemon juice, water, salt, and black pepper.

  2. 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.

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