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Fettuccine Slaw

 Fettuccine Slaw
Fettuccine is the base of this fresh-yet-filling cold picnic salad. Healthy veggies, such as celery and carrots, give it a delightful crunch that'll keep you coming back for more. — Mary Tallman of Arbor Vitae, Wisconsin
14 ServingsPrep: 25 min. + chilling

Ingredients

  • 8 ounces uncooked fettuccine
  • 3 cups finely chopped cabbage
  • 4 celery ribs, sliced
  • 2 cups thinly sliced cucumbers
  • 2 cups shredded carrots
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper

Directions

  • Break fettuccine into thirds. Cook according to package directions;
  • drain and rinse in cold water.
  • In a large bowl, combine the fettuccine, cabbage, celery, cucumbers
  • and carrots. In a small bowl, combine the remaining ingredients.
  • Pour over fettuccine mixture and toss to coat. Refrigerate until
  • chilled. Yield: 14 servings.
Nutritional Facts: 3/4 cup equals 112 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 188 mg sodium, 17 g carbohydrate, 2 g fiber,

2 of 2

Fettuccine Slaw (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.