3 cups shredded green cabbage (1/2 medium head)
2 cups shredded red cabbage
1 cup shredded carrot
1/2 cup golden raisins
1/3 cup low-fat mayonnaise
1/4 cup plain low-fat yogurt
2 tablespoons apple juice concentrate
2 tablespoons poppy seeds
2 tablespoons red wine vinegar
Combine the cabbage, carrot, and raisins in a large bowl. Toss well.
Combine all the dressing ingredients. Add the dressing to the cabbage mixture and toss well. Refrigerate until ready to serve.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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