Sweet and Pungent Apple and Cabbage Slaw

• 3 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1 tablespoon mild honey
• Salt to taste
• 2 teaspoons Dijon mustard
• 3 tablespoon grapeseed or canola oil
• 1/4 cup plain low-fat yogurt
• 1 large carrot (about 4 ounces)
• 2 ribs celery
• 6 radishes
• 1/4 medium red cabbage (about 1/2 pound)
• 2 apples, preferably tart ones like Granny Smith or Pink Lady, quartered and cored
• 1 to 2 ounces feta cheese, crumbled (optional)

1. Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.
2. Shred the carrot, celery, radishes, cabbage and apples.
3. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chefs knife.
4. Toss immediately with the dressing.
5. Serve topped with crumbled feta if desired.

lemon juice, apple cider vinegar, honey, salt, mustard, grapeseed, yogurt, carrot, celery, radishes, red cabbage, apples, feta cheese

Taken from cooking.nytimes.com/recipes/12311 (may not work)