Garlicky and Sweet Coleslaw
(makes 12 servings)
| 8 | cups (560 g) shredded green cabbage |
| 1 | medium fennel bulb, trimmed, bulb shredded, and leaves chopped |
| 2 | large cloves garlic, peeled |
| 1 | cup (228 g) plain low-fat yogurt |
| 1/4 | cup (60 g) low-fat mayonnaise |
| 1/3 | cup (160 ml) frozen pineapple juice concentrate, thawed |
| 1 | tablespoon + 1 teaspoon (20 ml) cider vinegar |
| freshly ground black pepper |
| chopped fresh parsley for garnish (optional) |
- In a large bowl, combine cabbage, fennel, and carrots.
- In a medium bowl, using a fork or the side of a chef's knife, mash garlic with salt to form a smooth paste. Stir in yogurt, mayonnaise, pineapple juice concentrate, and vinegar until well blended.
- Spoon over cabbage mixture and toss to coat. Add pepper to taste, stirring until well mixed. If using, garnish with parsley.
- Serve at room temperature or chilled.
| Per serving: | 59 calories (12% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 1 mg cholesterol, 324 mg potassium, 2778 mg sodium |
| Diabetic exchanges: | 1 carbohydrate ( 1/2 fruit, 1 vegetable) |
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