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  • Lauren

Carrot Apple Slaw

Carrots sliced nice and thin mixed with green apples and raisins, then tossed in a greek yogurt - honey dressing for a fun twist on traditional coleslaw. This was a great side of Easter Dinner and was very east to throw together. A perfect dish to bring if you are short on time!

WW My Way Smart Points: 4 Green, 3 Blue, and 3 Purple

WW Freestyle Smart Points: 3

Turning Apples and Carrots into Slaw

So because I was cooking a big meal, I took the easy way out and bought the already shredded carrots, and lets be real, not many of us have time to dink around with cutting raw carrots thinly. They are hard and sharp knifes are finger hazards, so I went with the bagged pre-sliced. If you have time and knife skills go for cutting up your own carrots! To start off I washed my apples and then cut them into small pieces about an inch long.

I tossed these into a bowl and dumped in the shredded carrots along with the raisins.

Dressing Things Up

To make the dressing, I took the greek yogurt, mayo, honey, and rice vinegar and mixed them all together in a small bowl. I added in some salt to taste after everything was nicely mixed.

You can add more honey or salt to taste, just adjust your point value if adding more honey. Once I was happy with the dressing, I poured it over the carrots, apples, and raisins. I mixed that up until everything was evenly covered and then threw it in the fridge. Serve as a cold side dish for any meal!

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