16 oz. red cabbage, shredded
16 oz. green cabbage, shredded
1 small red onion, sliced thin
8 oz. carrots, shredded
12 oz. pineapple chunks in water, drained, reserving juice
8 oz. radish, sliced
½ jalapeno pepper, finely diced (optional)
1 c. apple cider, sugar-free
3 Tbsp. apple cider vinegar
1 Tbsp. mustard
1 c. yogurt
1 tsp. black pepper
1 dash hot sauce, to taste
16 oz. green cabbage, shredded
1 small red onion, sliced thin
8 oz. carrots, shredded
12 oz. pineapple chunks in water, drained, reserving juice
8 oz. radish, sliced
½ jalapeno pepper, finely diced (optional)
1 c. apple cider, sugar-free
3 Tbsp. apple cider vinegar
1 Tbsp. mustard
1 c. yogurt
1 tsp. black pepper
1 dash hot sauce, to taste
Preparation
Combine cabbages, onion, carrots, pineapple, radish and jalapeno in large mixing bowl.
Mix apple cider with reserved pineapple juice in a small saucepan on medium heat. Reduce liquid until half remains. Remove from heat and cool.
Whisk together apple cider/pineapple reduction, vinegar, mustard, yogurt, pepper and hot sauce in small mixing bowl. Dress salad with apple cider dressing and serve. Dress salad no earlier than 30 minutes before serving.
Yield: 12 servings
Nutritional information
Per Serving: 66 calories, 1g fat (12.9% calories from fat), 2g protein, 13g carbohydrate, 3g dietary fiber, 3mg cholesterol, 49mg sodium. Exchanges: 0 grain (starch), 0 lean meat, 1 vegetable, ½ fruit, 0 non-fat milk, 0 fat, 0 other carbohydrates.