Food for Thought: Apple and Cabbage Salad
BY AMANDA BIALEK
If you need a refreshing side dish to go with your Easter meal this weekend, look no further. We have an egg-cellent apple and cabbage salad recipe that will add a pop of color to your plate.
Keep it healthy and colorful
This recipe is simple to make and full of health benefits. Apples and cabbage are great sources of fiber and vitamin C. They also are heart-healthy foods. Nutrients found in apples and cabbage may help lower “bad” (LDL) cholesterol. Research shows they are rich in anthocyanins (the pigment that gives them their coloring), which may lower the risk for heart disease.
It’s a win for your digestive system, heart and your taste buds. Check out the full recipe and nutritional information below.
2 large sweet apples, such as Pink Lady or Gala, cored, seeded and cut into 1-inch chunks, unpeeled
2 cups shredded red cabbage
2 celery stalks, trimmed and diced
1/2 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1/4 cup orange juice
1/2 teaspoon curry powder
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sliced almonds
Combine apples, cabbage and celery in a bowl. Toss gently but well.
Stir together yogurt, mayonnaise, orange juice, curry powder, honey, salt and pepper in a cup. Spoon over salad. Mix gently but well.
Sprinkle on almonds and toss again. Makes 4 servings.
Per serving: 130 calories | 4.5 grams total fat | 3 grams protein | 21 grams carbohydrates | 3 milligrams cholesterol | 180 milligrams sodium | 3 grams dietary fiber
This recipe is brought to you by your health care partners at LVPG Primary Care – reminding you a healthy outside starts from the inside. To learn about LVPG Primary Care or to find a provider near you, visit LVHN.org/primarycare. Ongoing nutrition education is important for your health. Remember to always talk with your doctor should you have any questions about nutrition or your dietary needs.