INGREDIENTS

1 tbsp. fat-free Greek yogurt
1 tsp. olive oil
1 tbsp. apple cider vinegar
1 cup shredded broccoli stalks
2 cups shredded red cabbage
1 cup shredded carrot
½ cup dried cranberries
¼ cup sliced almonds

DIRECTIONS

Mix yogurt, olive oil and vinegar in a bowl.
Slice broccoli stalks in half lengthwise and shred from the heart out—discard the tough outer layer.
Add to shredded cabbage and carrot and stir well. Mix in cranberries and almonds.
Refrigerate until ready to serve. 
Per serving

Serves six. Each serving is a half cup. Each serving provides: Calories 110, Total fat 3 g, Cholesterol 0 mg, Sodium 27 mg, Total carbohydrates 21 g

(Source: United States Department of Agriculture)