A recent trip to Georgia has reawakened my love of many things southern, most of them involving a banjo, barbecue or bakery. Now at home I’m finding it a bit difficult to let some of these go. For a couple weeks I went through what can only be termed “coleslaw withdrawal,” and it got me thinking. If I could make a simple slaw out of something other than cabbage, I might be able to get my girls to eat it. Carrots came right to mind because of their natural sweetness, and immediately I thought of the carrot & raisin salads I enjoyed as a child. So here’s my low sodium version. My daughters loved being able to use the food processor yet again and whipped this one up in a jiffy. A cool, healthy and refreshing salad with plenty of natural sweetness to satisfy the kid in us all.
SODIUM CONTENT: 39.8 mg per serving
1 granny smith apple, cored and finely diced
1 t. freshly squeezed lemon juice
4 c. shredded carrot
1/3 c. seedless raisins
1/2 c. Stonyfield Farm Organic Low Fat French Vanilla Yogurt
1/4 c. 100% fruit juice (your choice)
Place the diced apple into a large mixing bowl, add the lemon juice and toss well to coat. Add remaining ingredients and stir well to combine. Serve immediately or store in an airtight container and refrigerate until serving.