Spicy Coleslaw (no Mayo)

If you leave out the mayo then coleslaw becomes much safer for picnics and barbecues on hot days!

Makes 8 Servings

2 tbsp. Dijon mustard or to taste
1/4 cup freshly squeezed lemon juice or apple cider vinegar (I used the vinegar)
1 tbsp honey
2 cloves of garlic, minced
1 tbs. minced chiles, seeds removed
1/4 cup extra virgin olive oil or peanut oil (I used EVOO)
1 small cabbage, shredded
2 medium carrots peeled and grated
1 large Granny Smith apple or any tart crisp apple, shredded
1 medium sweet onion minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seeds, if you have them

Make the dressing by combining the mustard, vinegar, honey, garlic and chile and oil in a food processor until blended.

Combine the cabbage, carrots, onions and apples in a large bowl and mix well. Pour the dressing over and toss to coat. Sprinkle on salt and pepper and toss again. Taste and adjust the seasoning to your liking and then place in the refrigerator for at least one hour to mellow and allow the cabbage to soften.

Per Serving: 119 calories, 7.5g fat, 13.4g carbs, 1.7g protein, RDA: 39.7% of Vitamin A, 58% of Vitamin C

Based on the recipe from here: http://amoderatelife.com/2010/10/tackling-bittman-shredding-him-but-good-his-coleslaw-that-is/

Waldorf Salad

This is my own version, loosely based on "Waldorf Salad".

2 Granny Smith apples, chopped
3 stalks of celery, chopped
1/4 cup of raisins
1/4 cup of walnuts, chopped
1/2 cup of yogurt
1/4 tsp cinnamon (optional)

Combine all ingredients. Let sit for an hour so the flavors can blend. Enjoy!

It's better the first day, after that the juice and yogurt kind of separate.

serves 4: 145 calories, 6.6g fat, 23g carbs, 2.8g protein