Food and Nutrition


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Snappy Slaw

This healthy recipe comes from NDSU Extension Service.


•    6 c. finely shredded cabbage*
•    2 c. thinly sliced carrots
•    2 c. (8 oz) shredded Provolone cheese
•    1/2 c. sliced green onion
•    1/2 c. chopped pimiento, drained
•    1 carton (8 oz) plain yogurt
•    2 tsp. prepared mustard
•    1/2 tsp. salt
•    1/4 tsp. pepper


•    Combine cabbage, carrot, cheese, onion and pimiento. Combine yogurt, mustard, salt and pepper. Toss yogurt mixture with cabbage mixture. Chill, covered, 2-3 hours to allow flavors to blend. Serve on cabbage leaves.

    *Note: Reserve dark green outer leaves of cabbage. Wash, pat dry and chill. Use to serve finished slaw.

Makes 8 ( 1 cup each) servings.

Per Serving: about 151 calories, 9 grams (g) of fat, 10 g of carbohydrate, 10 g of protein and 300 mg of sodium

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