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