Crisp red cabbage, mixed with apples in a tangy dressing using yogurt makes a winning salad for a fall tailgate picnic with sliced turkey and crusty bread.
For best flavor, prepare this salad at leas 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be made the night before serving.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use 1 large head of red cabbage.
Salads and Their Dressings, Section 2, Card 7
Red Cabbage and Apple Slaw
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1 teaspoon celery seeds
- 1 teaspoon dijon-style mustard
- dash white pepper
- 1 small head red cabbage finely shredded
- 2 medium tart green apples cored and thinly sliced
- 1/3 cup parsley finely chopped
Smoothly mix mayonnaise, yogurt, sugar, vinegar, salt, celery seeds, mustard, and pepper.
Lightly mix cabbage, apples, and parsley in a large bowl. Fold in dressing until well combined.
Chill 1 hour or longer to blend flavors.
Serve on a bowl lined with lettuce or romaine leaves.