2

Warm Summer Slaw

Total Time
20 min
Prep
17 min
Cook
3 min
Serves
4
Difficulty
Moderate
I like the colorful contrast of red and green cabbage, but you can make this with a single variety as well.
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 clove(s)

1 medium clove(s), smashed

uncooked red cabbage

3 cup(s), thinly sliced

uncooked green cabbage

3 cup(s), Napa, thinly sliced

table salt

¾ tsp

fat free vegetable broth

1 Tbsp, or chicken broth or water

uncooked scallion(s)

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.
Notes
Cut the cabbage before washing in a salad spinner bowl and then spin dry.

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