Cabbage and Apple Slaw with Blue Cheese Dressing
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : |
Number of servings :
Type of meal : | Salads | Salads
Special diet : | Vegetarian
2/3 cup (150 mL) fat-free sour cream
2/3 cup (150 mL) fat-free yogurt
1/4 cup (60 mL) cider vinegar
1 tbsp (15 mL) low-fat mayonnaise
4 tsp (20 mL) sugar
1 tsp (5 mL) hot red pepper sauce
1 tsp (5 mL) salt
1/3 cup (2 oz / 75 mL) crumbled blue cheese
8 cups (2 L) finely shredded red and/or green cabbage
4 Granny Smith apples, cut into thin wedges
2 red bell peppers, slivered
Whisk together sour cream, yogurt, vinegar, mayonnaise, sugar, hot pepper sauce, and salt in large bowl. Stir in blue cheese. Add cabbage, apples, and red peppers to bowl and toss to combine. Serve at room temperature or chilled.
Secret to Success: Blue cheese has such a powerful tang that a little goes a long way. It makes a creamy yet low-fat dressing when combined with fat-free sour cream and yogurt and a spoonful of low-fat mayonnaise. A little hot pepper sauce underscores the kick of the pungent cheese.
Helpful Hint: Like most slaws, this one is best if prepared a day in advance. If you don’t want it ice cold, let it stand at room temperature for about 20 minutes. To turn the slaw into a light but filling main dish, add some shredded cooked chicken breast.
Makes 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:793