Monday, March 06, 2006
A different slaw for ARF/5-A-Day Tuesday
The Ugly Binder,
from Taste of Home’s Light and Tasty Magazine 2004
4 cups broccoli coleslaw mix
1 can (11 ounces) Mexicorn, drained
½ cup salsa
2 tablespoons reduced-fat mayonnaise
2 teaspoons sugar
½ teaspoon salt
1/8 teaspoon coarsely ground pepper
3 tablespoons cider vinegar
In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually mix in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate at least 2 hours.
Yield 6 servings. Per serving: 92 calories, 2 gms fat, 2 mg cholesterol,
621 mg sodium, 17 gms carbs, 4 gms fiber, 4 gms protein
I had a copy of Taste of Home's Light and Tasty magazine stuck in my ugly binder. I actually like Taste of Home, which is not fashionable to admit among certain crowds but there, I said it. I like that the recipes are from 'real' people and there are lots of pretty pictures for me to drool over.
This slaw caught my eye because it was a bit different. They usually isn't anything particularly unusual in Taste of Home. I knew I was going to have salsa leftover from another recipe this week so I decided to try this. I'm always on the lookout for sides to serve with Mexican food. I thought it was a good sign that the broccoli coleslaw mix was marked down to 49 cents. Woo hoo!
I almost didn't get to make this in time for Sweetnick's ARF/5-A-Day Tuesday since I had a bit of a stomach bug at the end of the week and over the weekend and the last thing I needed was roughage but I'm feeling better now.
I really liked this. The corn is sweet and crunchy, the salsa adds flavor but isn't overpowering. There isn't much added sugar or fat. I have to admit, we're big fans of slaws - especially the ramen noodle version but this recipe is much lighter. A great recipe for ARF/5-A-Day Tuesday, it has broccoli, red cabbage, carrots, corn, and tomatoes - also apple cider vinegar which some believe is a miracle food product. I'll definitely make this again.
Question of the Day: What do you usually serve with Mexican food (or Tex-Mex - quesadillas, enchiladas, etc)?