Apple and Beet Slaw with Horseradish Dressing

Apple and Beet Slaw with Horseradish Dressing

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.”

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

1 6-ounce (180 g) package shredded cabbage
1 15-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)

  1. In a small bowl, combine dressing ingredients. Stir until well blended; set aside.
  2. 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.
  3. 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)