Tuesday, May 06, 2008

Healthy and gorgeous
--Colorful Coleslaw



Colorful Coleslaw
The Most Decadent Diet Ever Copyright 2008

1/3 cup light mayonnaise
1/3 cup fat-free plain yogurt I used Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon fat-free milk
2 teaspoons sugar
4 cups packed shredded cabbage
3 ½ cups packed shredded red cabbage
½ cup shredded carrots
½ cup chopped fresh parsley
¼ cup red onion slivers
¼ cup chopped whole green onion
¼ teaspoon salt, or to taste
Black pepper

Whisk the mayonnaise, yogurt, vinegar, milk and sugar in a large resealable container. Add the green and red cabbage, carrots, parsley, red onion, and green onion. Stir until well combined. Season with salt and pepper to taste. Seal the container and refrigerate for 3 hours to 2 days.

Makes 5 servings. Per serving (3/4 cup) 92 cal, 3 g protein, 13 g carbs, 4 g fat, 4mg chol, 3 g fiber, 249 mg sodium
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This is the cookbook that I picked up in Costco on Sunday. It is a cookbook even though the title makes it sound like a diet book. There is some diet advice but the bulk of the book is recipes and photographs of the recipes.

The author also wrote The Biggest Loser Cookbook which I'm also very fond of but they are a bit different. The Biggest Loser Cookbook is written from the perspective of the contestants and the recipes are a bit more basic. The recipes in this book aren't complicated by any meals but they definitely have more depth.

I thought I might have to doctor this slaw up. I made it in the morning and it seemed sort of 'dry' but after sitting all day, it was just right. It's a light dressing but all the flavors worked together really well. I think the kick from the onions and parsley was key. I'm glad I made this. I had a surplus of red and green cabbage in my produce bin and that bit of Greek yogurt leftover. It was destiny.

This is also a great submission for Sweetnick's ARF/5-A-Day Tuesdays. It doesn't take a nutritionist to see that this is a healthy recipe.

Blast From The Past: Cabbage Slaw from July 2006. I often turn to that recipe and it's delicious but today's recipe is a much more nutritionally beefed up version of cole slaw.

Question of the Day: Do you prefer flat leaf or curly parsley? I prefer the curly stuff.

7 comments:

DancesInGarden said...

I prefer the looks of curly, but the taste/texture of flat leaf if I will be using it raw. In my garden I grow the curly variety because it seems to be less bothered by things that want to eat it (besides me LOL). Bugs and rabbits go nuts over flat leaf, but leave the curly stuff alone. I wonder if that should worry me?

Rosa's Yummy Yums said...

That coleslaw looks delicious! I prefer the curly variety...

Cheers,

Rosa

Augustina said...

I love coleslaw and will have to give this recipe a try. Unfortunately, have to leave out the onions b/c the boyfriend cannot eat them. :(

Augustina said...

oh, I prefer the flat leaf parsley variety.

. . . said...

i always go for flat leaf

ThursdayNext said...

Flat leaf for cooking, curly for decoration only! Its So hard to chop!

Anonymous said...

I had used the curly all my cooking life until I lived in Louisiana for three years. The flat (Italian) was most available there. I like either.

Jan