But, boy, was I wrong. This is fabulous.
The apples are hiding underneath.
The dressing is just nonfat Greek yogurt with apple cider vinegar and agave. Throw some fennel seeds and salt in there. And cayenne, if you feel so inclined.
The slaw itself only uses half of a head of red cabbage and half of a Savoy. All week I’ve been trying to figure out what to do with the other half. If finally dawned on me: make this recipe again!
From Candice Kumai/Cook Yourself Sexy
Eat Well and Savor.