Here is a vegetarian version of a slaw that traditionally contains bacon. It’s hearty enough to compliment salmon, poultry or even a veggie burger!
Ingredients (use organic if available):
- 1/2 cup plain nonfat Greek yogurt
- 1/4 c apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 4 cups green cabbage, thinly sliced
- 1 pound Brussels sprouts, trimmed and thinly sliced from top to bottom
- 2 Gala apples, cored and thinly sliced
- 3/4 cup chopped walnuts, toasted
Instructions:
In a bowl, combine yogurt, vinegar, mustard, salt and pepper; set aside.
Heat a large, deep nonstick skillet over medium-high heat. Add olive oil and then sauté green cabbage and Brussels sprouts. Lower heat and cover stirring occasionally, for 7 to 10 minutes.
Remove lid and stir in apples and cook for an additional 4 minutes.
Remove contents of the skillet to a serving bowl and let cool for 10 minutes. Stir in prepared dressing and toasted walnuts. Serves 6.