Caraway Coleslaw

Low-fat yogurt and light sour cream make this coleslaw creamy and rich. It's a low-carb side dish that's ideal for a diabetic meal plan.

Caraway Coleslaw
Caraway Coleslaw

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3 tablespoons cider vinegar

  • 3/4 teaspoon caraway seeds, crushed

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon prepared horseradish

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 6-ounce carton plain low-fat yogurt

  • 3 tablespoons light dairy sour cream

  • 2 teaspoons sugar or sugar substitute* equivalent to 2 teaspoons sugar

  • 1 16-ounce package shredded cabbage with carrot (coleslaw mix)

Directions

1. In a small bowl, combine vinegar and caraway seeds. Cover and let stand for 15 minutes; strain through a fine mesh strainer into a large bowl. Discard seeds. Add mustard, horseradish, salt, and pepper to strained mixture; whisk until well mixed. 2. Whisk in yogurt, sour cream, and sugar. Add coleslaw mix; gently stir to coat. Cover and chill for 1 to 8 hours before serving (the volume will decrease as the salad chills). Stir before serving.

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