The classic creamy coleslaw done the
low sodium way.
Ingredients
1/2 head of green cabbage, shredded, about 1 lb. (500 g)
1 carrot, medium, grated (1 cup) (110 g)
1/2 onion, small, finely sliced (35 g)
Dressing
2 Tbsp. light salad dressing, KRAFT®
MIRACLE WHIP FREE™
Nonfat Dressing, (30 mL)
2 Tbsp. low-fat plain greek yogurt (30
ml)
1/4 cup vinegar (60 mL)
3/4 cup cold water (180 mL)
2 Tbsp sweetener, Splenda®
(30 mL)
1 pinch garlic powder
1 pinch black pepper
Preparation
1. Combine and whisk dressing
ingredients together in a small bowl until creamy.
2. Pour dressing over slaw ingredient
in a large bowl and mix thoughly.
3. Store and chill for at least 1 hour.
Best if left overnight so that the flavours can meld together.
Yields: 6 cups (648 g)
NUTRUITION PROFILE: low sodium, low
fat, low carb, high fiber
Source: adapted from Canadian Living
Test Kitchen
