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Zesty Cole Slaw

Posted by Metabolic Weight Loss Centers on 1/8/2012 to Profast Recipes
Sarah's 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
*Recommended for Modified Profast,
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
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.