So much for same ol’ slaw—this classic coleslaw gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts.
—NICHOLAS KING DULUTH, MN
START TO FINISH: 25 MIN. • MAKES: 14 SERVINGS
1 small head cabbage, chopped
6 cups fresh broccoli florets
1 medium cucumber, chopped
2 celery ribs, sliced
12 fresh sugar snap peas, halved
1 small green pepper, chopped
3/4 cup buttermilk
1/2 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 cup chopped walnuts, toasted
2 green onions, thinly sliced
In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per 1 cup: 125 cal., 9g fat (1g sat. fat), 4mg chol., 189mg sod., 10g carb. (6g sugars, 3g fiber), 4g pro.
Diabetic Exchanges: 2 vegetable, 1 1/2 fat.