Prep 15 mins
Cook 30 mins
I grew up in the deep south. From a very young age I began eating barbecue sandwiches with slaw. This is a lighter version using turkey. The recipe says you can sub 1 pound of country breakfast pork chops ground in the food processor; but I have never done that. This recipe comes from Southern Living Low-Fat Recipes, January 1997.
- 1 lb ground turkey
- 1⁄2 cup onion, chopped
- 1 (8 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon liquid smoke
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups finely shredded red cabbage
- 1⁄2 cup granny smith apple, cored and finely chopped
- 1 large carrot, shredded
- 1⁄2 cup plain low-fat yogurt
- 3⁄4 teaspoon curry powder
- 1⁄2 teaspoon dry mustard
- 6 whole wheat hamburger buns
- Over medium heat, cook turkey and onion in a nonstick skillet until browned, stirring until turkey crumbles, drain.
- Add the tomato sauce and next 5 ingredients.
- Bring to a boil, cover, reduce heat and simmer 15 minutes, stirring often.
- Split and lightly toast the hamburger buns.
- Combine the cabbage and next 5 ingredients in a bowl.
- Spoon the turkey mixture on to the bottom halves of the toasted buns; top with slaw mixture and top halves of buns.
- Serve immediately with baked beans and crisp vegetable sticks.
REALLY good sandwich, Paula. I've never had a barbecue with cole slaw so I didn't really know what to expect. But your recipe sounded so healthy and complete I wanted to be brave :) and give it a try. It was absolutely delicious. Only changes I made were to add a bit of salt and use 1/2 yogurt and 1/2 lowfat mayo. This is going to be a repeat./