CONFETTI APPLESLAW (Elizabeth)

2 T. orange-apple juice concentrate, defrosted
1 unpeeled red apple, cored and diced
4 c. shredded cabbage
2 small red onions, finely shredded
1 red or green bell pepper, thinly sliced
1 T. raisins
1 T. light mayonnaise
1/2 c. low-fat yogurt
1/2 t. dry mustard
paprika to taste
fresh ground pepper to taste

Stir together juice and apple in a large bowl. Add cabbage, onion, bell pepper and raisins. Stir together light mayonnaise, low-fat yogurt, dry mustard, paprika and pepper in a small bowl. Add to vegetable mixture, cover tightly and refrigerate til ready to serve.
(makes 14 servings)

Rob's note: I must say, I just want to add 1/2 of a minced jalapeno pepper and 1 clove of minced garlic!

Confetti Coleslaw recipe is published in our October, 2008 Menu Minder, Issue #300.


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