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Sweet-and-Tangy Pineapple Slaw Recipe |
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Brighten up your winter table with this colorful salad. When the days end early and lettuces are often wilted and expensive, red and green cabbage and fresh spinach can bring some seasonal cheer. but you needn't drown your coleslaw with saturated-fat-laden mayonnaise. This slaw, which is rich in fiber and folic acid and vitamin C, relies on lowfat sour cream for body, pineapple and almonds for flavor accents.
Ingredients 3 cups very thinly sliced green cabbage 3 cups very thinly sliced red cabbage 2 1/2 cups very thinly sliced fresh spinach 1 (8-ounce) can unsweetened pineapple tidbits, drained (or 1 cup fresh pineapple, cubed) 1/3 cup reduced-fat sour cream 2 tablespoons frozen pineapple-orange juice concentrate, thawed 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon red pepper 1/4 teaspoon toasted slivered almonds
Method Combine cabbage, spinach, and pineapple tidbits in a large bowls, and set aside. Combine sour cream, juice concentrate, vinegar, salt, and red pepper; mix well, and stir into cabbage mixture. Cover and refrigerate 1 hour.
Just before serving, stir in almonds.
Per Serving : 14 g Carbohydrates, 100 Calories, 5 g Fat (1 g saturated fat), 5 mg cholesterol, 125 mg Sodium, 3 g Protein |
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