Cabbage-Apple Slaw with Raisins and Peanuts
14 servings (serving size 1/2 cup)
- 1/2 of a 1 1/2-pound red cabbage
- 1 apple, peeled and cored
- 1/3 cup raisins
- 1/3 cup Virginia peanuts
- 1/2 cup crushed pineapple, drained and pressed of juice (reserving juice)
- 5 ounces plain Greek nonfat yogurt
- 1 tablespoon honey
Fit SaladShooter® slicer/shredder with Slice Cone; slice cabbage into a large bowl. Fit SaladShooter® with Shred Cone; shred apple into bowl containing cabbage. Stir in raisins, peanuts, and pineapple. Mix yogurt, reserved pineapple juice, and honey in a small bowl. Pour over cabbage mixture and toss to coat. Refrigerate 2 to 3 hours prior to serving.
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