Caraway Coleslaw

Caraway Coleslaw

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons cider vinegar
  • ¾ teaspoon caraway seeds, crushed
  • ½ teaspoon dry mustard
  • ½ teaspoon prepared horseradish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (6 ounce) container plain low-fat yogurt
  • 3 tablespoons light dairy sour cream
  • 2 teaspoons sugar (see Tip)
  • 1 (16 ounce) package coleslaw mix

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: ⅔ cup
  • Per serving: 42 calories; 1 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 2 g protein; 3 mcg folate; 3 mg cholesterol; 5 g sugars; 1,026 IU vitamin A; 24 mg vitamin C; 73 mg calcium; 0 mg iron; 109 mg sodium; 66 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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