Creamy vegetable slaw
0
Points®
Total time: 9 min • Prep: 9 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Coleslaw just got all dressed up! Savoy cabbage, radicchio, and jicama, stand in for the usual green cabbage and carrot. We lighten up the traditional mayonnaise-laden dressing with yogurt and give it plenty of zing by adding cider vinegar and grated lemon (or lime) zest. Jicama, a knobby root vegetable frequently used in Mexican dishes, is sweet and crunchy; its texture is similar to that of water chestnuts. Look for jicama in most supermarkets and Hispanic groceries. Steer clear of large jicamas—they tend to be dry and tough. Serve this a side dish to accompany grilled chicken, pork or beef. Or, try it as a filling for tacos or pulled pork sandwiches.
Ingredients
Cooked green cabbage
4 cup(s), shredded, or Savoy, shredded
Radicchio
2 cup(s), shredded, or red cabbage, shredded
Jicama
2 cup(s), matchstick-thin strips
Yellow bell pepper
1 medium, seeded and thinly sliced
Celery
2 rib(s), medium, thinly sliced
Plain fat free yogurt
¼ cup(s)
Fat free mayonnaise
¼ cup(s)
Apple cider vinegar
2 Tbsp
Lemon zest
1 tsp, or lime, grated
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Instructions
1
Combine the cabbage, radicchio, jicama, bell pepper, and celery in a large bowl.
2
Combine the yogurt, mayonnaise, vinegar, lemon zest, salt, and pepper in a small bowl. Pour the yogurt mixture over the vegetables and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour. Yields generous 1 cup per serving.
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