Warm summer slaw
2
Points®
Total time: 20 min • Prep: 17 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
This beautiful slaw comes together in just 20 minutes and will complement almost any entrée we can think of, from steak to chicken and pulled pork. We love the colorful contrast of red and green cabbage, but you can make this with a single variety as well. Just be sure to cut the cabbage before washing in a salad spinner bowl and then spin dry. The quick, citrusy dressing features sour cream, Dijon mustard, and lemon zest and juice. It pairs nicely with the stir-fried cabbage that's been cooked with peanut oil, garlic, and vegetable broth, and is then topped with sliced scallions as the finishing touch.
Ingredients
Reduced fat sour cream
8 tsp
Dijon mustard
2 tsp
Lemon zest
2 tsp
Fresh lemon juice
1 Tbsp
Peanut oil
4 tsp, or vegetable oil
Garlic
1 clove(s), smashed
Red cabbage
3 cup(s), thinly sliced
Green cabbage
3 cup(s), shredded, Napa, thinly sliced
Table salt
¾ tsp
Vegetable broth
1 Tbsp, or chicken broth or water
Scallions
2 medium, thinly sliced
Instructions
1
In a small cup combine sour cream, mustard, lemon zest and juice.
2
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add cabbage, sprinkle on salt and stir-fry 1 minute or until cabbage is just limp. Swirl broth into wok, and stir-fry 1 minute or until tender crisp. Remove from heat and stir in scallions. Transfer vegetables to a serving bowl. Stir in sour cream mixture until just combined. Yields 3/4 cup per serving.
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