Summer Slaw with Fresh Apricots

This slaw truly improves with age. The cabbage softens slightly and the flavors absorb the lemon, oil and herbs. The olive oil provides a nice flavor, but canola oil can be substituted for a more neutral taste. Most slaws call for sugar, but it’s not necessary here because the apricots act as a natural sweetener.

cups finely shredded green cabbage 3 cups diced apricots (1/2 inch)

medium garlic cloves, minced 1 green onion, chopped 2 tablespoons chopped fresh dill 1 tablespoon finely chopped fresh cilantro 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt 1/8 teaspoon freshly ground pepper 1. In large bowl, combine cabbage, apricots, garlic, green onion, dill and cilantro.

In small bowl, whisk together lemon juice, oil, salt and pepper. Add to cabbage mixture; mix thoroughly. Cover; let stand 30 minutes or refrigerate up to 1 day.

(1/2-cup) servings PER SERVING : 45 calories, 2.5 g total fat (.5 g saturated fat), 1 g protein, 5.5 g carbohydrate, 0 mg cholesterol, 55 mg sodium, 1.5 g fiber