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Apple and Beet Slaw with Horseradish Dressing
(makes 10 servings)
Apples and cabbage are an old combination, but adding the beets makes this a
special treat. The dressing in excellent on this slaw, but remember it
someday when you are trying to reuse leftover poultry or beef. It will make
them taste "terribly British."
Dressing:
1/2 cup (115 g) nonfat sour cream
1/4 cup (58 g) fat-free mayonnaise
1/4 cup (58 g) plain nonfat yogurt
3 tablespoons (45 ml) prepared horseradish
3 tablespoons (45 ml) red wine vinegar
chopped parsley for garnish
16-ounce (180 g) package shredded cabbage
11 5-ounce (450 g) can diced beets, drained well
2 medium Granny Smith apples, 10 ounces (360 g) total, cored and chopped
(cover with a little lemon water, if not using right away)
In a small bowl, combine dressing ingredients. Stir until well blended; set
aside. Place the shredded cabbage in a large salad bowl. Set aside 2
tablespoons (30 ml) of the diced beets. Top with cabbage with remaining
beets and the apples. Pour the dressing over the salad and lightly combine.
Garnish with the reserved beets and chopped parsley.
Serve at once.
Per serving:53 calories (0% calories from fat), 2 g protein, 0 total fat (0
saturated fat), 12 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 134
mg sodium
Diabetic Exchanges:1 carbohydrate (1/2 fruit, 1 vegetable)
Per serving (1 1/2 tablespoons dressing only):21 calories (0% calories from
fat), 1 g protein, 0 total fat (0 saturated fat), 4 g carbohydrate, 0
dietary fiber, 1 mg sodium
Diabetic exchanges:FREE (1/2 carbohydrate if portion size is doubled)
Jenn B aka Mom2Sam and Tiny
Recipe source: 1Recipes_galore yahoo group, submitted by Jenn.