1 tablespoon diced chipotle pepper in adobo sauce (about 1 pepper)
1 teaspoon olive oil
2 teaspoons apple cider vinegar
1 tablespoon sugar
¼ teaspoon kosher salt
3 cups finely shredded red cabbage
¼ cup diced sweet onion
½ cup shredded carrots
1 cup diced apple with skin
¼ cup finely chopped parsley
- Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing.
- Combine yogurt, chipotle pepper, olive oil, apple cider vinegar, sugar and salt in a large mixing bowl. Whisk well until mixed and set aside.
- Add cabbage, onion, carrots, apple and parsley to yogurt mixture. Toss to combine.
- Cover and refrigerate for 30 minutes prior to serving to allow the cabbage to wilt and flavors to develop.
Cook’s Note: Use less chipotle pepper to decrease the spiciness.
Servings:4 servings, 1 cup each
Calories, 80; Carbohydrate, 16 gm; Protein, 3 gm; Total Fat, 1.5 gm; Saturated Fat, 0 gm; Trans Fat, 0 gm; Cholesterol, 0 mg; Fiber, 3 gm; Total Sugars, 11 gm; Sodium, 180 mg; Calcium, 54 mg; Folate, 23 mcg; Iron, 1 mg; Calories from Fat, 16%.