Sprinkle the apples with the lemon juice, then toss the carrots and cabbage in a mixing bowl. Set this aside. In a smaller mixing bowl, blend the mayonnaise, yogurt, sugar, salt and nutmeg well, then pour this mixture over the carrot mixture. Toss carefully but well, and then cover and chill for at least an hour before serving, to give the flavors plenty of time to get together. Serve on a bed of shredded lettuce. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4|
|Calories from Fat: 92 (46%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 8.1mg||2 %|
|Sodium 241.6mg||8 %|
|Potassium 275.4mg||7 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 25g|
|Protein 1.6g||2 %|
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Calories per serving: 201
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