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This sweet, tangy take on a summertime classic is perfect for a barbecue or picnic.

Yield: 4-6 servings

Prep time: 15 - 20 minutes

Cooking time: 2 - 6 hours

Difficulty Level: Easy-Moderate

• 3 cups finely shredded green cabbage
• 1/2 cup finely shredded red cabbage
• 1 medium Granny Smith apple, peeled, cored, and coarsely shredded
• 1/4 cup coarsely shredded carrots
• 6 ounces Horizon Organic® plain yogurt
• 1/3 cup canned crushed pineapple with juice
• 1 Tbsp. honey
• 3/4 tsp. curry powder
• 1 Tbsp. poppy seeds
• salt and pepper

Combine cabbages, apple, and carrots in a spacious bowl and toss to combine. In a small separate bowl, whisk together yogurt, pineapple, honey, curry powder, and poppy seeds. Season with salt and pepper to taste. Pour the dressing over the slaw and toss to coat. Refrigerate for two to six hours to allow the flavors to develop. For the freshest appearance, yogurt poppy slaw should be served on the same day it is made.

Calories 109; Protein 3g; Carbohydrates 25g; Fat 1g; Saturated Fat 0g; Cholesterol 2mg; Sodium 36mg; Calcium 10% DV; Vitamin C 33% DV

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.