Mar
17
2010
Peachy Coleslaw
Author: kevinI wanted a fresh, light salad to go with yesterday’s post of Crunchy Parmesan Cod and thought about cabbage as a change instead of the usual mixed salad greens. I am not a fan of mayonnaise and thought that a fruit and yogurt dressing would add the right touch. Add some Craisins instead of the usual raisin and some toasted pecans and walnuts to round it out.
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 large carrot, shredded
- 1 Gala apple, peeled and chopped into bite size pieces
- 1/4 cup toasted pecans and walnuts each
- 1/4 cup Craisins (dried cranberries)
- 1 small peach yogurt
- 2 tbsp apple cider vinegar
- 1 tsp dried tarragon
- salt and freshly ground black pepper
In a frying pan toast the pecans and walnuts until lightly brown, making sure not to burn. Let cool and set aside. In a mixing bowl add the shredded cabbages, carrot and apples. Next add the Craisins and toasted nuts to the salad mixture, mix thoroughly. In a small mixing bowl and using a whisk, mix together the yogurt, vinegar and tarragon. Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely. Serve chilled.
