I’m on an apple kick. Hey, it’s fall in the Midwest, so why not? I’ve been working my way through a batch of apples from a visit to a local orchard and from a friend.
Yesterday morning I put together a quick apple slaw salad to have on hand for the next few days. This recipe is definitely tangy, with a light touch of sweet from the apples and raisins. If you want a sweeter salad, use vanilla yogurt instead of plain.
Tangy Apple Slaw Recipe
- 1/2 bag of Dole Classic Coleslaw Mix (So, roughly 7 oz.)
- 2 medium apples, chopped into bite size chunks
- 1 cup chopped pecans
- 1/2 cup raisins
- 1 container plain Chobani Greek Yogurt (5.3 oz.)
Place the coleslaw mix into a large bowl. Add the apples, pecans and raisins. Top with the yogurt, and lightly mix until combined. Cover the salad and place in the refrigerator for 30 minutes before serving. This slaw stays fresh several days if kept cool.
Until next time,