Apple and Beet Slaw with Horseradish Dressing
(makes 10 servings)
Apples and cabbage are an old combination, but adding the beets makes this a special treat. The dressing in excellent on this slaw, but remember it someday when you are trying to reuse leftover poultry or beef. It will make them taste "terribly British."
| 1/2 | cup (115 g) nonfat sour cream |
| 1/4 | cup (58 g) fat-free mayonnaise |
| 1/4 | cup (58 g) plain nonfat yogurt |
| 3 | tablespoons (45 ml) prepared horseradish |
| 3 | tablespoons (45 ml) red wine vinegar |
| chopped parsley for garnish |
| 1 | 6-ounce (180 g) package shredded cabbage |
| 1 | 15-ounce (450 g) can diced beets, drained well |
| 2 | medium Granny Smith apples, 10 ounces (360 g) total, cored and chopped (cover with a little lemon water, if not using right away) |
- In a small bowl, combine dressing ingredients. Stir until well blended; set aside.
- Place the shredded cabbage in a large salad bowl. Set aside 2 tablespoons (30 ml) of the diced beets. Top with cabbage with remaining beets and the apples.
- Pour the dressing over the salad and lightly combine. Garnish with the reserved beets and chopped parsley. Serve at once.
| Per serving: | 53 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 12 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 134 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate (1/2 fruit, 1 vegetable) |
| Per serving (1 1/2 tablespoons dressing only): | 21 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 4 g carbohydrate, 0 dietary fiber, 1 mg sodium |
| Diabetic exchanges: | FREE (1/2 carbohydrate if portion size is doubled) |
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