Fruit Cole Slaw
Fruit, honey and vinegar give a sweet and sour twist to coleslaw. Take to your next picnic or pack in lunches for a refreshing side dish.
- 1/2 head cabbage
- 1 can (16-ounces) fruit cocktail, packed in 100% juice
- 1 banana
- 1 small container (5.3 or 6-ounce) nonfat plain yogurt
- 2 tablespoons honey
- 2 tablespoons vinegar
- 1/4 teaspoon salt
- Wash cabbage before cutting.
- Shred or thinly slice cabbage.
- Wipe off top of fruit cocktail can and drain fruit.
- Cut lemon in half and squeeze out the juice, straining out seeds.
- Slice banana.
- Combine yogurt, honey, vinegar, salt and pepper in a bowl. Add cabbage, lemon juice and banana. Mix and chill until serving.
Smart Shopping Tips
- Canned fruit can contain a lot of added sugar. Read labels carefully and select those packed in 100% juice or water. Avoid those with any “syrup” on the label.
- Store brands of canned fruit will typically be cheaper than the nationally advertised brands.
- Select cabbage with tight, green heads that feel heavy for their size. Reject those with a split core or wilted outer leaves.
- Dried cranberries will add some color and sweetness.
- Add chopped walnuts for extra protein and crunch.
- Any favorite chopped fruit can be added. Pears and apples work well.
- Leftover slaw should be refrigerated in an airtight container and used within 3-5 days.
- Use drained juice in smoothies with some whole fruit.