Broccoli Slaw

8 Reviews
From: EatingWell Magazine Winter 2004

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.

Ingredients 8 servings

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

Preparation

  • Active

  • Ready In

  1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 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 1/4-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.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 80 calories; 4 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 4 g protein; 35 mcg folate; 15 mg cholesterol; 3 g sugars; 1 g added sugars; 1301 IU vitamin A; 40 mg vitamin C; 49 mg calcium; 1 mg iron; 376 mg sodium; 222 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 1 fat

Reviews 8

January 26, 2014
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By: EatingWell User
pretty good, but could be better Since I am vegetarian, I left out the bacon, and this may be why I felt the flavour could be improved. I think next time I make this I will use green onion instead of red, as the onion flavour was too dominant. I will also add some hickory smoked almonds to give it another flavour dimension. Pros: nutritious, easy, colourful Cons: could be more flavourful
November 21, 2012
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By: EatingWell User
Quick, healthy, go-to staple for ANY event This is a recipe I always come back to when I'm offering to bring a dish somewhere. Its casual enough in the summer to serve with hot dogs and hamburgers at a grill out or even as a colorful cold side dish for a potluck dinner. Its versatile enough to modify for your crowd. I usually skip the water chestnuts and toss in a handful or two of unsalted peanuts to pack in a crunch. I also sprinkle in a dried fruit, like cranberries for a tart and sweet surprise. If I'm feeling fancy, I'll also throw in a little bit of garlic powder or hot sauce for an unusually perfect flavor. Five Star Hint: Definitely let it sit in the fridge for a few hours prior to serving. Pros: Easy, Healthy, Colorful, Versatile
June 22, 2012
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By: EatingWell User
Make it all the time I use this recipe all the time, and I love it. I've never even made it with turkey bacon, although I'm sure it would be good. It's good without it, though. I also substitute scallions for the red onions just out of personal preference.
May 09, 2011
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By: microdot2
Broccoli slaw This was delicious. Adding the bacn bits really makes a difference. Having that crunch makes it really good. Instead of mixing the yogurt and vinegar I purchase Whipped Salad Dressing. Albertsons has it, and that's pretty much slaw dressing. YUM!
July 27, 2010
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By: EatingWell User
Then use the bagged, real bacon bits instead. Little higher in fat and salt but use sparingly and they should work fine. I'm going to sub lemon juice for vinegar, agave syrup for sugar and bacon bits for turkey bacon...will see how it turns out!
January 03, 2010
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By: BN61079
This was good. I didn't bother with the bacon, and used Splenda instead of sugar.
December 26, 2009
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By: EatingWell User
This is a great light slaw. I've made it several times. If I'm out of plain yogurt, vanilla works also, just cut back the sugar. I've used toasted seasoned squash seeds in place of the bacon with good success too. I save my broccoli stems for this recipe.
October 20, 2009
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By: EatingWell User
I don't want to cook anything when preparing a salad.

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