Cabbage, a type of cruciferous vegetable, is the most classic slaw ingredient, but other crunchy vegetables (carrots) and fruits (apples) make good slaw companions. Timing alert: The salad should be chilled for at least 1 hour.
- ¾ cup plain fat-free yogurt
- ⅓ cup cider vinegar
- ¼ cup apple cider or juice
- 2 tablespoons reduced-fat mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- 6 cups shredded red cabbage
- 2 carrots, shredded
- 2 apples (Granny Smith or other), diced
- ¼ cup minced red onion
- ¼ cup minced fresh dill
- In a large bowl, whisk together the yogurt, vinegar, cider, mayonnaise, salt, and celery seed.
- Add the cabbage, carrots, apples, red onion, and dill, and toss well to combine. Cover and refrigerate the slaw until well chilled, about 1 hour.
Makes 4 servings; per serving: 145 calories, 3g total fat (<1g saturated), 5g dietary fiber, 28g carbohydrate, 5g protein, 265mg sodium.
Red Cabbage & Beet Slaw Follow the directions for Red Cabbage Slaw, but omit the carrots and add 2 raw beets, peeled and shredded. Substitute ¼ cup parsley and 2 tablespoons minced chives for the dill.
Pear & Cabbage Slaw Follow the directions for Red Cabbage Slaw, but omit the celery seed. Substitute red wine vinegar for the cider vinegar and 2 Bartlett pears for the apples. Add ¼ cup chopped toasted walnuts or pecans.
From The Wellness Kitchen
