- Prep Time: 20 minutes
- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Soy-free
Ingredients
- 3 cups non-fat plain or vanilla yogurt
- 1/4 cup low-fat or nonfat mayonnaise
- 2 to 3 tablespoons honey
- 2 cups shredded white cabbage
- 1 cup shredded Napa cabbage
- 1 cup finely minced, dark green kale
- 1 cup finely diced kale stems
- 1 cup sliced, white bok choy stems
- 1/2 cup shredded white Daikon radish (or turnip or rutabaga)
- 1 large, unpeeled greed apple, cored and diced
- 1 large pear, such as Bosc or D'Anjou, diced
- 1/2 cup sweetened, dried cranberries
- 1/2 cup raw or lightly pan-toasted nuts or seeds
- Salt and freshly ground black pepper, optional
Directions
Blend together the yogurt, mayonnaise and honey. Toss with the prepared vegetables until thoroughly combined. Reserve some cranberries and nuts to garnish. Season with a pinch of salt and coarsely ground black pepper, if desired.
Special notes:
Note: For a dairy-free version of the dressing, replace the yogurt with 1 cup silken, soft tofu and add 1 to 2 tablespoons lemon juice. Adjust flavors to suit your preferences.
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