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.
Combine yogurt, honey, vinegar, salt and pepper in a bowl. Add cabbage, lemon juice and banana. Mix and chill until serving.
Smart Shopping Tips
Cooking & Serving 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.