Apple and Raisin Slaw

5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored, coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dill weed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

Combine cabbages, carrots, apple, raisins and sunflower seeds
in very large bowl. Whisk yogurt, dill, vegetable oil and
vinegar in medium bowl to blend. Add dressing to cabbage mixture
and toss to coat. Season to taste with salt and pepper. (Can be
prepared 3 hours ahead. Cover and refrigerate.)

Yield: 12 Servings

CABBAGE TIPS

* One pound cabbage equals 4 cups shredded or 2 cups cooked cabbage.

* Choose firm heads that feel heavy for their size. Outer leaves should
look fresh, have good color, and be free of blemishes.

* A fast and easy way to remove leaves from cabbage is to cut around the core
at the base of the cabbage. Remove the core and grasp each individual cabbage
leaf at its base, rather than at the leaf's outer edge. Gently lift the cabbage
leaf from the cabbage.

* To shred the cabbage by hand, quarter and then core the cabbage. Separate the
cabbage quarters into stacks so leaves will flatten when pressed lightly. Use
a large knife to cut each stack of cabbage diagonally into thin shreds. To
chop the cabbage, turn the pile of shredded cabbage widthwise, then cut the
cabbage shreds into a fine dice.

* For a crisper cabbage for cole slaws, shred the cabbage and soak it in salted
ice water for 15 minutes and then drain.


*~Sandy U.~*
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