Try this slaw as a base topped with grilled fish, seafood or poultry. The mustard vinaigrette, a yogurt-based dressing, not only lightens up the dish, it adds zip and tartness to balance the organic, earthy vegetable and sweet fruit combo.This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.
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