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
1. 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.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 14 servings (1 cup each).
The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts.
1 cup: 125 calories, 9g fat (1g saturated fat), 4mg cholesterol, 189mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.