Coleslaw with Apple and Yogurt Dressing

Name: Coleslaw with Apple and Yogurt Dressing
Yield: 4 servings
Ingredients: 1 8 cups mixed shredded red and green cabbage; 1 1 12-ounce bag broccoli slaw mix; 1 1/2 cup shredded carrots; 1 1/2 cup thinly sliced scallions (about 4); 1 1 cup nonfat Greek yogurt; 1 1/2 cup mayonnaise; 1 2 tablespoons distilled white vinegar; 1 1 tablespoon fresh lemon juice; 1 1 teaspoon grated garlic; 1 Kosher salt, freshly ground pepper; 1 1 green apple; 1 cored

From the kitchen of Carly

Crisp cabbage and broccoli slaw meets tangy Greek yogurt dressing in this fresh side. Tart apple matchsticks add brightness and slight sweetness. Assemble just before serving to keep everything crunchy and alive on the plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 cups mixed shredded red and green cabbage
11 12-ounce bag broccoli slaw mix
11/2 cup shredded carrots
11/2 cup thinly sliced scallions (about 4)
11 cup nonfat Greek yogurt
11/2 cup mayonnaise
12 tablespoons distilled white vinegar
11 tablespoon fresh lemon juice
11 teaspoon grated garlic
1Kosher salt, freshly ground pepper
11 green apple
1cored

Instructions

Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.