Monday, June 25, 2012

The Skinny on Slaw!

Many of us have an affection for coleslaw,  on hotdogs, with fish, on BBQ or as a yummy summer side dish. Oftentimes, it doesn't fit well into our calorie and eating regime without 'upsetting the apple cart' so to speak.   Enter my skinny version of a slaw with the same crunch, look and creaminess of coleslaw without the upwards of 15-20 grams of fat per 1/2 cup serving.  Substituting Low Fat Greek Style Yogurt for mayonnaise fortifies this slaw with calcium and protein and a host of probiotics. A 1 cup serving of this yogurt has only 5 grams of fat, compared to 160 grams of fat in a cup of regular mayonnaise.  Don't get me wrong, I LOVE mayo and make it at home, but I'd like to use my mayo fat intake sparingly, not all at once.  The cabbage is replaced by zucchini, which has a plethora of B vitamins and soluble fiber.  The carrots pack in beneficial beta carotene, as well as vitamins C and A, plus more fiber.  Seasoned rice vinegar provides the sharpness and acidic zing.  When looking for a slaw out of the norm, try this one on for size.  Your body and booty will thank you for it!
Skinny Zucchini Slaw
1 large zucchini, about 2 lbs, de-seeded and grated
3 carrots, grated
2 green onions, thinly sliced, white parts, with about 1 inch of green
1 cup Low Fat Greek Yogurt
2 tbsp. seasoned rice vinegar
1 tbsp. sugar or 1 packet sugar substitute
1/4 tsp. celery seeds
SPST (Salt and Pepper to Suit your Taste)

Toss grated zucchini with a pinch of salt and set aside in colander for about 10 minutes.
Rinse and drain.  (This is to eliminate excess moisture, especially if serving later in day!!)
Toss zucchini and carrot until well mixed. 
Combine remaining ingredients in a large bowl and fold until well blended. 
Add veggies and stir to coat. SPST.  Allow a few minutes for flavors to meld and serve, or refrigerate until ready to use.  Great on hotdogs, BBQ, fish, and anywhere else you would use regular cabbage and mayo based slaws.

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