INGREDIENTS
1
Apple, large
2
Carrots, medium
1
Fennel (6 oz.), small bulb
1 cup
Napa cabbage
1 cup
Savoy cabbage or red cabbage, red
2 cups
Sugar snap peas
1 tsp
Tarragon, fresh
1 tsp
Dijon-style mustard
1 tbsp
Honey
1
Black pepper, Ground
1
Salt
2 tbsp
Apple cider vinegar
6 oz
Greek yogurt, plain