Tuesday, September 11, 2012

Light Coleslaw

Pictured here is slow grilled/roasted/smoked  BBQed pork butt on a bun topped with coleslaw.  The cabbage for the slaw was from my garden and the dressing I created so that I would not have to add too many more calories to the meal.

1/2 head cabbage, sliced, chopped, or run through a food processor with a grating attachment.
1 large grated carrot

for the dressing:

1 tablespoon light Mayo
1/4 cup nonfat plain yogurt.  I like to drain a lot of the liquid off the yogurt in a strainer lined with a coffee filter for a thicker dressing.
1 tablespoon yellow mustard
a few shacks of celery seed
a sprig of rosemary, chopped very fine
a teaspoon to a tablespoon apple cider vinegar
1 to 2 teaspoons sugar or splenda
salt and pepper

Mix the dressing together and let set in the fridge for 30 minutes so that the flavors can combine.  Toss the cabbage and carrots with as much of the dress as you like on your slaw.

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