Chipotle Apple Slaw

Ingredients:

  • ¼ cup Greek yogurt, non-fat
  • 1 tablespoon diced chipotle pepper in adobo sauce (about 1 pepper)
  • 1 teaspoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • 3 cups finely shredded red cabbage
  • ¼ cup diced sweet onion
  • ½ cup shredded carrots
  • 1 cup diced apple with skin
  • ¼ cup finely chopped parsley

Directions:

  1. Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing. 
  2. Combine yogurt, chipotle pepper, olive oil, apple cider vinegar, sugar and salt in a large mixing bowl. Whisk well until mixed and set aside.
  3. Add cabbage, onion, carrots, apple and parsley to yogurt mixture. Toss to combine.
  4. Cover and refrigerate for 30 minutes prior to serving to allow the cabbage to wilt and flavors to develop.

Cook’s Note: Use less chipotle pepper to decrease the spiciness.

Nutrition Facts (Per Serving):

Calories, 80; Carbohydrate, 16 g; Protein, 3 g; Total Fat, 1.5 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 3 g; Total Sugars, 11 g; Sodium, 180 mg; Calcium, 54 mg; Folate, 23 mcg; Iron, 1 mg; Calories from Fat, 16%.

4 servings, 1 cup each

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https://www.azhealthzone.org/recipes

Chipotle Apple Slaw

Rate this Recipe
Chipotle Apple Slaw
Lunch
3.63 Rating

Ingredients

  • ¼ cup Greek yogurt, non-fat
  • 1 tablespoon diced chipotle pepper in adobo sauce (about 1 pepper)
  • 1 teaspoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • 3 cups finely shredded red cabbage
  • ¼ cup diced sweet onion
  • ½ cup shredded carrots
  • 1 cup diced apple with skin
  • ¼ cup finely chopped parsley

Directions

  1. Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing. 
  2. Combine yogurt, chipotle pepper, olive oil, apple cider vinegar, sugar and salt in a large mixing bowl. Whisk well until mixed and set aside.
  3. Add cabbage, onion, carrots, apple and parsley to yogurt mixture. Toss to combine.
  4. Cover and refrigerate for 30 minutes prior to serving to allow the cabbage to wilt and flavors to develop.

Cook’s Note: Use less chipotle pepper to decrease the spiciness.

Nutrition Facts (Per Serving)

Calories, 80; Carbohydrate, 16 g; Protein, 3 g; Total Fat, 1.5 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 3 g; Total Sugars, 11 g; Sodium, 180 mg; Calcium, 54 mg; Folate, 23 mcg; Iron, 1 mg; Calories from Fat, 16%.

4 servings, 1 cup each

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