Ingredients
- 1/2 cup slivered almonds
- 1 small head of green cabbage, shredded (about 7-8 cups)
- 2 large carrots, cut into matchsticks
- 2 large apples, cut into matchsticks (I used Fuji)
- 1/2 cup green onion, sliced
- 1/2 cup craisins
- 1/4 cup parsley, very finely minced
For the dressing:
- 1/2 cup fat-free plain Greek yogurt
- 1/2 cup mayonnaise
- 3 Tbsp Dijon mustard
- 2 Tbsp + 1 tsp apple cider vinegar
- 2 Tbsp honey
- 1/2 tsp poppy seeds
- 1/4 tsp salt
Instructions
- Heat your oven to 350 degrees F. Spread the almonds in a small pan and cook until lightly browned and toasted, about 5-7 minutes.
- In a large bowl, stir together all the salad ingredients.
- In a medium bowl, whisk all the dressing ingredients together.
- Pour the dressing over the salad and toss to coat.
- DEVOUR immediately, but best if you cover it and refrigerate for at least 2 hours!
