Caraway Coleslaw
Low-fat yogurt and light sour cream make this coleslaw creamy and rich. It's a low-carb side dish that's ideal for a diabetic meal plan.
Prep Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
8 to 10 (about 2/3 cup) servings
Ingredients
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3 tablespoons cider vinegar
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3/4 teaspoon caraway seeds, crushed
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1/2 teaspoon dry mustard
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1/2 teaspoon prepared horseradish
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 6-ounce carton plain low-fat yogurt
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3 tablespoons light dairy sour cream
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2 teaspoons sugar or sugar substitute* equivalent to 2 teaspoons sugar
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1 16-ounce package shredded cabbage with carrot (coleslaw mix)
Directions
1.
In a small bowl, combine vinegar and caraway seeds. Cover and let stand for 15 minutes; strain through a fine mesh strainer into a large bowl. Discard seeds. Add mustard, horseradish, salt, and pepper to strained mixture; whisk until well mixed.
2.
Whisk in yogurt, sour cream, and sugar. Add coleslaw mix; gently stir to coat. Cover and chill for 1 to 8 hours before serving (the volume will decrease as the salad chills). Stir before serving.
Sugar Substitutes
Choose from 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.PER SERVING WITH SUBSTITUTE: Same as above, except 39 cal., 5 g carb. Carb Choices: 0
Nutrition information
Calories 42, Total Fat 1 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 109 mg, Carbohydrate 6 g, Total Sugar 5 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 41%, Calcium 7%, Iron 0%. Exchanges: Vegetable 1.
Percent Daily Values are based on a 2,000 calorie diet
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