| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 8 | oz | White cabbage |
| 1 | Carrot | |
| 3/4 | c | Dried apricots |
| 1/2 | c | Walnuts, 2-oz |
| 1/2 | c | Hazelnuts |
| 1 | c | Raisins, 4-oz |
| 2 | T | Chopped fresh parsley |
| 7 | T | Fat-free mayonnaise |
| 5 | T | Fat-free plain yogurt |
| Salt and black pepper | ||
| Fresh chives, to garnish |
INSTRUCTIONS
Finely shred the cabbages, coarsely grate the carrot, and place both in a large mixing bowl. Roughly cop the soft apricots and nuts. Stir them into the cabbage and carrots with the raisins and chopped herbs. In a small bowl combine the mayonnaise and yogurt and season to taste with salt and pepper. Add the dressing to the cabbage and toss together to mix. Cover the bowl and set aside in a cool place for at least 30 minutes before serving,to allow the flavors to mingle. Serve the slaw garnished with a few fresh chives (about 3 inches long). From desk of Pat Hanneman ([email protected]) to FareShare 10/98. VARIATIONS: Substitute mandarine oranges for the apricots. [193 cals; 4g fat]. ORIGINAL: lowfat mayonnaise and yogurt: 283 cals, 16g fat] Recipe by: GLUTEN FREE COOKBOOK by Anne Sheasby (1998: Lorenz) Posted to EAT-LF Digest by [email protected] on Oct 29, 1998, converted by MM_Buster v2.0l.
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