2 - Lunch, Salad
2 medium carrots grated
1/4 large green cabbage cored and thinly sliced (about 3/4 pound)
1 tablespoon extra-virgin olive oil
1 1/2 tablespoon cider vinegar
1 teaspoon sugar
Pinch fine sea salt
2 tablespoons nonfat plain Greek yogurt
Preheat the oven to 425°F.
On a large baking sheet, toss carrots and cabbage with 1 tablespoon of the oil and roast, tossing halfway through, until lightly browned, about 20 minutes.
Transfer to a large bowl, toss with vinegar, sugar and salt, and set aside.
Toss cabbage and carrots with yogurt.