16 oz. red cabbage, shredded
16 oz. green cabbage, shredded
1 small red onion, sliced thin
8 oz. carrots, shredded
12 oz. pineapple chunks in water, drained, reserving juice
8 oz. radish, sliced
½ jalapeno pepper, finely diced (optional)
1 cup apple cider, sugar-free
3 Tbsp. apple cider vinegar
1 Tbsp. mustard
1 cup yogurt
1 tsp. black pepper
1 dash hot sauce, to taste
Combine cabbages, onion, carrots, pineapple, radish and jalapeno in large mixing bowl.
Mix apple cider with reserved pineapple juice in a small saucepan on medium heat. Reduce liquid until half remains. Remove from heat and cool.
Whisk together apple cider/pineapple reduction, vinegar, mustard, yogurt, pepper and hot sauce in small mixing bowl.
Dress salad with apple cider dressing and serve. Dress salad no earlier than 30 minutes before serving.
Yield: 12 servings
Per Serving: 66 calories, 1g fat (12.9% calories from fat), 2g protein, 13g carbohydrate, 3g dietary fiber, 3mg cholesterol, 49mg sodium. Exchanges: 0 grain (starch), 0 lean meat, 1 vegetable, ½ fruit, 0 non-fat milk, 0 fat, 0 other carbohydrates.
Do’s and don’ts of slaws
- Don’t use pineapple in juice or syrup, which adds sugar. Smaller chunks work best.
- Do use shredded and bagged cabbage and carrots to reduce prep time.
- Do substitute mango for pineapple for equally delicious results.