1/2 cup (125 mL) plain 2% Greek yogurt
3 tbsp (45 mL) apple cider vinegar
2 tbsp (30 mL) Rougemont Royal Gala Apple Juice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
2 carrots, peeled
2 red apples, cored and sliced
2 cups (500 mL) shredded red and green cabbage
2 green onions, sliced
- Whisk together yogurt, apple cider vinegar, apple juice, mustard, salt and pepper in large bowl.
- Add carrots, apples, cabbage and green onions. Toss well to coat. Let stand for 20 minutes or refrigerate for up to 8 hours.