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.