Summer gold rush curry slaw
1 head cabbage, cored and shredded (about 2 pounds)
3 large carrots, peeled and grated
1 medium red bell pepper, cored, seeded and sliced thin
1 cup sun-dried cranberries
1/2 cup golden raisins
6 scallions, minced
CREAMY GOLD RUSH DRESSING:
2 teaspoons canola oil
2 cloves minced garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1/4 cup low-fat mayonnaise
1 cup plain low-fat or fat-free yogurt
1 tablespoon apple cider vinegar
2 tablespoons sugar
Makes 6 to 8 servings.
To make salad: Place all ingredients in a bowl; set aside.
To make dressing: Heat oil in a saute pan over medium heat. Add the garlic, ginger root and curry powder and saute 1 minute to release flavors; cool slightly. Add to the mayonnaise, yogurt, vinegar and sugar. Combine well and add this dressing to the slaw mixture.
This recipe can be made the easy way using any pre-shredded cabbage and carrot mixture. You can also use broccoli slaw mixture for another dimension. If you don't have the time to make the curry dressing, there are a few varieties found in natural food stores and the gourmet aisle of most supermarkets.
Nutritional information per serving (with plain low-fat yogurt): 203 calories, 18 percent calories from fat, 4 grams total fat, .29 gram saturated fat, 4 milligrams cholesterol, 39 grams carbohydrates, 6 grams total fiber, 29 grams total sugars, 33 grams net carbs, 4 grams protein, 138 milligrams sodium.
Nutritional information per serving (with plain fat-free yogurt): 198 calories, 18 percent calories from fat, 4 grams total fat, .09 gram saturated fat, 3 milligrams cholesterol, 39 grams carbohydrates, 6 grams total fiber, 29 grams total sugars, 33 grams net carbs, 4 grams protein, 136 milligrams sodium.