Recipe provided by WIC (Women, Infants, and Children Nutrition Program) at Public Health – Seattle & King County. WIC provides food assistance and nutrition education to pregnant people and new parents.
Quick Tips
Packaged shredded coleslaw mix works well and saves time. Use 3 to 4 cups as substitutes for fresh cabbage and shredded carrot. To keep the apples looking fresh, cut them up in advance and drop them in a bowl of lemon water. Drain and store in a zip-lock bag.
Cole Slaw Ingredients
- 3 cups coarsely chopped or shredded cabbage
- 1 unpeeled red apple, such as Fuji or Gala, cored and diced
- 1 unpeeled Granny Smith apple, cored and diced
- 1 medium carrot, grated
- 1/2 red bell pepper, finely chopped, or substitute 1/2 cup chopped celery
- 2 green onions, finely chopped, or 1/2 medium sweet onion, finely chopped
- 1/2 cup dried cranberries or cherries (optional)
Dressing Ingredients
- 1/3 cup plain, low-fat yogurt
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar or white
- balsamic vinegar
- 1 tablespoon lemon juice, or to taste
Instructions:
- In a large bowl, combine cabbage, red apple, green apple, carrot,
red bell pepper, green onions, and cranberries - In a small bowl, mix together yogurt, brown sugar, vinegar, and
lemon juice. Make sure the brown sugar is completely dissolved.
Taste and adjust if needed; we usually add to the tartness with a
little more vinegar. - Pour dressing over salad, toss, and let chill for at least 1 hour before
serving.
Nutritional Information (per serving):
Calories 123; Carbohydrates 31 grams; Fat 1 gram; Protein 2 grams; Fiber 4 grams; Calcium 61 milligrams; Iron 1 milligram; Vitamin A (RE) 230 mcg; Vitamin C 36 milligrams; Folate 34 micrograms.
To learn more about the WIC program, check your eligibility, and connect with resources that support healthy eating for you and your family, visit kingcounty.gov/wic or call 206-263-9300.
You can also request a call by filling out the WIC Interest Form through the Washington State Department of Health.