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Crunchier Coleslaw

Print Recipe
Course: Salad
Ingredients Method

Ingredients
  

  • 2 Granny Smith apples cored and seeded (leave skin on)
  • 3-4 large carrots peeled
  • 1 medium jicama peeled
  • 1 small daikon radish peeled
  • 1/4 cup chopped green onions
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup toasted unsalted pumpkin seeds
  • 1/4 cup unsweetened organic coconut optional
  • Juice of 1/2 lime
  • 1/2 cup plain Greek yogurt
  • 1/3 cup Marvelous Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons natural honey optional

Method
 

  1. Using a food processor with a shredding disk, shred the apples, carrots, jicama and daikon radish.
  2. Place the veggies in a large bowl and toss with green onions, cilantro, pumpkin seeds, coconut (if using) and lime juice.
  3. In a small bowl, combine the yogurt, mayonnaise, mustard, and honey. (For a creamier consistency, use a blender or food processor.)
  4. Mix together veggies and dressing.
  5. Cover and refrigerate until serving time. (Mixed salad is best served the same day.)
  6. Dressing may be made up to 2 days ahead; keep separate, cover and refrigerate.