Low-fat yogurt and light sour cream make this caraway-flavored coleslaw creamy and rich. It's a low-carb side dish that's ideal for a diabetic meal plan. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Combine vinegar and caraway seeds in a small bowl. Cover and let stand for 15 minutes; strain through a fine mesh strainer into a large bowl. Discard the seeds. Add mustard, horseradish, salt, and pepper to the strained mixture; whisk until well mixed.

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  • Whisk in yogurt, sour cream, and sugar. Add coleslaw mix; gently stir to coat. Cover with plastic wrap or foil and chill for 1 to 8 hours before serving (the volume will decrease as the salad chills). Stir before serving.

Tips

Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 39 cal., 5 g carb. Carb Choices: 0.

Nutrition Facts

42 calories; 0.9 g total fat; 0.5 g saturated fat; 3 mg cholesterol; 109 mg sodium. 66 mg potassium; 6.3 g carbohydrates; 1.4 g fiber; 5 g sugar; 2 g protein; 1026 IU vitamin a iu; 24 mg vitamin c; 3 mcg folate; 73 mg calcium; 5 mg magnesium;