Broccoli Slaw With Turkey Bacon and Water Chestnuts

Total Time
Prep 20 mins
Cook 10 mins

This popular potluck classic is lighter with a yogurt-based dressing. The original recipe called for 1/4 cup yogurt, 1/4 cup reduced-fat mayo, and 2 tsp sugar. But, I replaced it with 1/2 cup yogurt and 1 tsp Splenda. I had to make sure the waterchestnuts aren't dripping wet, otherwise the dressing will be watery. (Eating Well, Winter 2004)

Ingredients Nutrition


  1. In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min).
  2. Drain bacon on paper towels.
  3. If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
  4. Chop bacon coursely.
  5. In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
  6. Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
  7. Toss to coat.
Most Helpful

We really enjoyed this lighter version of a wonderful side. I used a combination of low fat mayo and plain yogurt. I did substitute Splenda for the sugar and a shallot for the red onion. The water chestnuts give this slaw a wonderful crunch. Thanks for posting.

PaulaG March 05, 2010