Zesty Cole Slaw

Purchase cabbage that still has some of its

outer, dark green leaves. and you'll get more

nutrition as well as a better-looking dish. 

To keep this slaw "zesty" (fresh and crunchy),

make it no longer than 2 hours before you're

going to serve it. You may not need all of the

dressing, so don't add it all at once. The amount

varies, depending upon the size of the vegetables

used.

Nutriplus & Maintenance Programs*

Serves: 6
Prep Time: 15 minutes
Refrigerate Time: up to 2 hours

1 small head green cabbage, finely sliced
1 cup finely sliced red cabbage
Kosher salt
1 medium carrot, peeled and grated
1/3 medium red onion, grated
1 small cucumber (any oil or wax washed off)

   or 1 English seedless cucumber, grated
4 red radishes, grated
1/3 cup minced parsley
1 1/2 tablespoons minced fresh dill or 3/4 teaspoon dill weed
1 1/2 tablespoons minced fresh cilantro

Combine the green and red cabbage in a large bowl, sprinkle lightly

with kosher salt, and toss well. Let set for 5 minutes, then squeeze the

cabbage until it releases its liquid and becomes pliable. Drain

the cabbage in a colander, return to bowl, and toss with remaining

 ingredients.

1/2 cup fat-free mayonnaise
1/4 cup fat-free plain unsweetened yogurt
2 tablespoons honey
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper to taste

 

Whisk together mayonnaise, yogurt, honey and vinegar.

Slowly pour over slaw, tossing slaw, until it is coated

to your taste. Season with salt and pepper. Cover and

refrigerate for up to 2 hours.