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Forget the old-fashioned, heavy mayonnaise coleslaws. This lighter version, using caramelized pears and lemony light mayonnaise, is perfect as a side salad or an accompaniment.
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SALAD
- 1 cup peeled and sliced ripe pear
- 2 tsp brown sugar
- 1/4 tsp cinnamon
- 1 1/2 cups thinly sliced green cabbage
- 1 1/2 cups thinly sliced red cabbage
- 1 medium carrot, grated (about 1 cup)
- 3/4 cup thinly sliced red or green bell pepper
- 1/3 cup thinly sliced red onion
- 2 green onions, finely chopped
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DRESSING
- 1/4 cup light mayonnaise
- 2 Tbsp low-fat plain yogurt
- 2 Tbsp lemon juice
- 2 tsp honey
- 1/2 tsp Dijon mustard
- pinch of salt and pepper
GARNISH
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- Lightly coat a small nonstick skillet with cooking spray and set over medium heat. Add the sliced pear, brown sugar and cinnamon. Sauté for 2 minutes, or just until the pear begins to caramelize. Remove from heat and set aside.
- Place the cabbage, carrot, bell pepper, red and green onions and pears in a large serving bowl.
- To prepare the dressing, whisk together the mayonnaise, yogurt, lemon juice, honey, mustard, salt and pepper in a small bowl. Pour the dressing over the salad and toss gently. Garnish with parsley and serve.
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Nutritional Analysis per Serving
| Calories |
133 |
| Protein |
2 g |
| Fat |
5.5 g |
| Saturated Fat |
0.1 g |
| Carbohydrates |
22 g |
| Cholesterol |
5 mg |
| Sodium |
238 mg |
| Fiber |
4.1 g |
Prep Time: 15 minutes
Cook Time: 2 minutes
Make Ahead: Prepare the salad early in the day and dress an hour before serving.
Serves 4
Nutrition Watch: Phytonutrients in cruciferous vegetables, such as red and green cabbage, have cancer-fighting properties and aid in digestion. The vitamin C in red cabbage may be protective against Alzheimer's disease.
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Sat 24 Dec 2011 15:03:43 EST
kerrileigh80 says: