This slaw has the perfect sweetness and crunch that works great on a hot afternoon.
- Measuring spoon
- Vegetable peeler
- Sharp knife
- Cutting board
- Large bowl
- Small container
Peel and core apples.
Dice apples and place in a large bowl.
Squeeze lemon juice over apples to help keep them from darkening.
Thinly slice cabbage to form thin strips.
Dice celery and bell pepper.
Add cabbage, celery and bell pepper to apples.
In a small container: mix mayonnaise and sugar.
Add mayonnaise mixture to salad and mix well.
Instead of using low-fat mayonnaise try using 2 parts real mayonnaise and 1 part low-fat or nonfat plain yogurt.