Coleslaw with Apple and Yogurt Dressing

I love coleslaw and I know a lot of people do...but the mayo will stop them from enjoying this great salad. Here is a lighter, healthier version. The apple adds a natural sweetness without having to add sugar to the dressing, and the Greek yogurt creates a somewhat tangy and creamy dressing without the dreaded mayo.

Ingredients

• 8 cups mixed shredded red and green cabbage
• 1 12-ounce bag broccoli slaw mix
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced scallions (about 4)
• 1 cup nonfat Greek yogurt
• 1/2 cup Heart Smart Vegannaise
• 2 tablespoons distilled white vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated garlic
• Kosher salt, freshly ground pepper
• 1 green apple, cored

Preparation

Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.

Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.

No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.