Low-Fat Vegetable Slaw Recipe

Low-Fat Vegetable Slaw Recipe photo by Taste of Home

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This pretty combination of fresh veggies is low fat and to enhance the flavors, it can be made at least an hour before serving. For extra color, half-cup portions of squash and red and green pepper can be added.

This recipe is:

Quick

Diabetic Friendly

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Low-Fat Vegetable Slaw Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

30 30

Ingredients

1 small head cabbage (1-1/2 pounds), shredded
1 cup shredded carrots
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup cherry tomatoes, halved
1/2 cup chopped peeled cucumber
DRESSING:
6 tablespoons olive oil
3 tablespoons cider vinegar
4-1/2 teaspoons Dijon mustard
1-1/4 teaspoons garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced fresh parsley

Directions

In a large bowl, combine the first seven ingredients.
In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.

Nutritional Facts 2/3 cup equals 88 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 219 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Vegetable Slaw in Reminisce December/January 2009, p50