2 cups cabbage, finely shredded
1/3 cup raisins
1/3 cup lemon yogurt
2 unpeeled apples, cored and coarsely shredded or chopped
3 1/2 cups flake or crispy rice cereal, crushed
Combine all ingredients in a bowl. Toss gently to combine, chill and serve. Makes 4 servings.
Use vanilla yogurt with grated lemon peel for a dressing. Add marshmallows in place of raisins.
Add chunk or crushed pineapple, drained, in place of apples or in addition to one of the apples.
1/2 cup shredded coconut, optional
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup peanut butter, smooth or chunky
1/2 cup chocolate chips
1/2 cup butterscotch chips
Spray an 8 x 8-inch pan with nonstick cooking spray and add cereal and coconut; mix.
In saucepan, combine corn syrup and sugar. Bring to a boil and add peanut butter. Stir until smooth, pour over cereal mixture covering as much of the cereal as possible. Mix thoroughly. Pat into pan.
The mayonnaise used in traditional coleslaws adds fat and calories but does not add nutrition to the salad. Yogurt has protein, calcium, and fewer calories than mayonnaise—a much healthier choice!
Using unpeeled apples adds fiber to the salad.
Combine chocolate and butterscotch chips in a saucepan. On the stovetop at a very low heat, stir until melted and smooth. May also be melted in the microwave by cooking for 60 to 90 seconds and stirring mid-way to hasten the melting process.
Spread the melted chocolate mixture over the bars. Cool and cut. Makes 16 servings.
When using raw cabbage in a dish like coleslaw, chop it finely. This makes it easier to eat.
https://www.nutrition.gov/topics/shopping-cooking-and-food-safety/recipes
http://mtdh.ruralinstitute.umt.edu/?page_id=817
https://fns-prod.azureedge.net/sites/default/files/resource-files/CSFP-slick-sheet-2020%2revision_4.8.20.pdf
https://www.fns.usda.gov/csfp/commodity-supplemental-food-program