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Broccoli Slaw

Winter 2004, The EatingWell Diabetes Cookbook (2005)

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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.



READER'S COMMENT:
"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...
Broccoli Slaw Recipe

Makes: 8 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Cover and chill for up to 2 days.

Nutrition

Per serving: 80 calories; 3 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 3 g protein; 3 g fiber; 271 mg sodium; 181 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 fat


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