Apple and Beet Slaw with Horseradish Dressing

February 8, 2008 | By carol In Recipes |

Ingredients:

Dressing:
1/2 cup nonfat sour cream
1/4 cup fat-free mayonnaise
1/4 cup plain nonfat yogurt
3 tablespoons prepared horseradish
3 tablespoons red wine vinegar chopped parsley for garnish
1 6-ounce (180 grams) package shredded cabbage
1 15-ounce (450 grams) can diced beets, drained well
2 medium apples, 10 ounces (360 grams) total, cored and chopped (cover with a little lemon water, if not using right away)

Procedure:

In a small bowl, combine dressing ingredients. Stir until well blended; set aside. Place the shredded cabbage in a large salad bowl. Set aside 2 tablespoons (30 ml) of the diced beets. Top with cabbage with remaining beets and the apples. Pour the dressing over the salad and lightly combine. Garnish with the reserved beets and chopped parsley. Serve at once.

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