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)
- 4 slices turkey bacon
- 12 ounces broccoli coleslaw mix, shredded or 1 1⁄2 lbs broccoli
- 1⁄2 cup low-fat plain yogurt or 1⁄2 cup nonfat plain yogurt
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon salt (to taste)
- 1⁄8 teaspoon fresh ground black pepper (to taste)
- 1 (8 ounce) can low-sodium sliced water chestnuts, rinsed, and coursely chopped
- 1⁄2 cup red onion, finely diced (1/2 medium)
- 1⁄2 cup slivered almonds (optional) or 1⁄2 cup unsalted sunflower seeds (optional)
- In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min).
- Drain bacon on paper towels.
- If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
- Chop bacon coursely.
- In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
- Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
- Toss to coat.
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.