Recipe Image

Broccoli Slaw

  • 25 m
  • 25 m
EatingWell Test Kitchen
“We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.”


    • 4 slices turkey bacon
    • 1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1½ pounds)
    • ¼ cup low-fat or nonfat plain yogurt
    • ¼ cup reduced-fat mayonnaise
    • 3 tablespoons cider vinegar
    • 2 teaspoons sugar
    • ½ teaspoon salt, or to taste
    • Freshly ground pepper, to taste
    • 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
    • ½ cup finely diced red onion, ( ½ medium)


  • 1 Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2½ to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
  • 2 If using whole broccoli, trim about 3 inches off the stems. Chop the rest into ¼-inch pieces.
  • 3 Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.
  • Make Ahead Tip: Cover and chill for up to 2 days.
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