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Archive for July 8th, 2009

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Here is a variation on the coleslaw theme. The original called for sour cream and yogurt for the dressing – I subbed with soy versions. With the fresh apricots, this coleslaw tasted sweet, light, and pleasantly tangy.

Apricot and cabbage coleslaw

1/3 cup soy sour cream

1/4 cup plain soy yogurt

1/4 cup frozen orange juice concentrate, thawed

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 16-ounce package coleslaw mix

3 – 4 fresh apricots, seeded, coarsely chopped

1/4 cup chopped green onions

Stir together all the dressing ingredients in a small bowl. Set aside.

Combine all the salad ingredients in a large bowl. Add the dressing to the salad and toss to coat. Makes 10 servings.

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