This slaw recipe is a healthy twist on the classic. It uses mandarin oranges for sweetness, nuts for a bit of crunch, and yogurt instead of mayonnaise to reduce the fat.
- ½ cup non-fat Greek yogurt
- ¼ of a lemon
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon pepper
- 1 11 oz. can mandarin oranges in light syrup (separate juice and oranges)
- ½ cabbage head, sliced very thin (use a micro planner if possible)
- 1 carrot, thinly sliced
- 1⁄3 cup gluten-free candy coated walnuts, crushed
In a large bowl, place yogurt, juice of lemon, salt, sugar and pepper. Using a whisk or fork mix well.
Add half the juice from the mandarin oranges and continue to mix well. Add cabbage and carrots and toss well by hand. Add the oranges and nuts and combine gently. Refrigerate for 15 minutes before serving.
Calories: 140, Carbohydrates: 22 g, Protein: 4 g, Fat: 4.5 g, Cholesterol: 0 mg, Sodium: 860 mg, Fiber: 3 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and blogs about gluten-free food at GuiltFreeFoodieCutie.com.