2 kinds of summer slaw

Low fat Creamy Slaw                                                      Serves 4

Wash and prepare vegetables:

2 cups shredded or coarsely chopped cabbage                                   ½ cup shredded carrot

¼ cup chopped red or green bell pepper                                                               ¼ cup onion, finely chopped

Chill vegetables while you mix the dressing:

1/3 cup plain low fat Greek yogurt                                          1 tablespoon apple cider vinegar

2 tablespoons honey

Add dressing to vegetables.  Mix well.  Chill at least 15 minutes.

Serve with a slotted spoon.




Freezer Slaw                                                                                      8 servings

Wash and prepare vegetables:

1medium head cabbage, chopped or shredded                 1 cup shredded carrot

1 green or red sweet bell pepper, chopped                         1 small onion, finely chopped

1 teaspoon salt.

Mix vegetables with salt and let stand 1 hour.  Mean while, prepare dressing:

1 cup vinegar                                                                                     1 cup sugar

¼ cup water                                                                                       1 teaspoon celery seed

1 teaspoon mustard seed

Place dressing ingredients in saucepan.  Heat to boiling.  Boil 1 minute.  Set pan in a bowl of ice water and cool,  stirring occasionally.

Pour over vegetables.  Stir well.  Place in freezer bags.  Freeze for up to 3 months.  Thaw before serving.


*Recipes by Judy Radant

Thank You to Our Partners

trinity health
Scroll to Top