| January 3rd, 2020

4 c. shredded cabbage (both purple & green)
1 c. shredded carrots
½ c. thinly sliced green onions
⅔ c. nonfat plain White Mountain Foods Bulgarian Yogurt
1 Tbsp lemon juice
2 Tbsp apple cider vinegar
2 Tbsp honey, warmed
¼ tsp celery salt
pinch of salt and freshly cracked black pepper
Optional ingredients: 
½ peeled & cored green apple, shredded
lemon zest
1 Tbsp dill

Combine the cabbage, carrot, and green onions in a large bowl, and toss to combine. In a separate bowl, whisk together yogurt, lemon juice, vinegar, honey, celery salt, and a pinch of salt and pepper until combined. Taste; season with extra salt and pepper if needed. Pour the Greek yogurt mixture into the cabbage mixture and toss until evenly combined. Serve immediately or cover and refrigerate for up to 4 hours.

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