Fettuccine Slaw Recipe
Fettuccine Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 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.
Originally published as Fettuccine Slaw in Healthy Cooking June/July 2008, p17

Nutritional Facts

3/4 cup: 112 calories, 4g fat (1g saturated fat), 4mg cholesterol, 188mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 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
  1. Break fettuccine into thirds. Cook according to package directions; drain and rinse in cold water.
  2. 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.
Originally published as Fettuccine Slaw in Healthy Cooking June/July 2008, p17

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