Cole's Law
The great Berkeley Wellness Letter has a terrific recipe recipe for a slaw with lemon-mustard recipe. I made a batch this afternoon and ate most all of it:
Vegetable Slaw with Lemon-Mustard Dressing
All the
shredded vegetables for this tasty slaw can be prepared in a food
processor fitted with the shredding blade. Shred them
separately and pour off any excess liquid from the shredded summer
squash and zucchini so it wont water down the dressing.
2
large stalks broccoli
3 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon Dijon mustard
1/2 teaspoon pepper
4 medium carrots, shredded
2 medium yellow summer squash, shredded
2 medium zucchini, shredded
1 Separate the broccoli
stems and florets, cutting the florets fairly small. Trim the stems
and then shred
them on the large
holes of a box grater.
2 In a vegetable steamer, steam the
broccoli florest until they turn bright green, about 3 minutes.
Cool under cold
running water.
3 In a salad bowl, whisk together the lemon
juice, mayonnaise, sour cream, yogurt, mustard, and pepper. Add
the broccoli
florets and shredded stalks, carrots, yellow squash,
and zucchini,
and toss to coat well.
Makes 4 servings
Nutrition
Information (per serving)
calories 125 total fat 3.6g
(saturated
0.5g) cholesterol
3mg carbohydrate
22g protein
6g sodium 255mg Also good source of: beta carotene, calcium, fiber, folate,
magnesium, niacin, potassium, riboflavin, thiamin,
vitamin B6, vitamin C,
vitamin E
But at this few calories, pigging out is OK. I took a shortcut: bought
one of those pre-packaged vegitable slaw mixes, and grated some
squash into it, since the packages don't usually contain squash. So the
dressing alone is fantastic. I was going to save some till tomorrow to
put onto a sandwich, but maybe I'll have to make some more. I also had
some of Gary and Vera's fantastic Meyer lemons, which make anything
great. But it's not a sweet slaw dressing.
Highly recommended!
7:39:24 PM Permalink
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