Apple and Beet Slaw with Horseradish Dressing
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)
- 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)