Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Coleslaw With Sweet and Sour Creamy Dressing
31
Serves: 6
Hands On Time:
Total Time:
Ingredients
3/4 cup plain low-fat yogurt
1/4 cup buttermilk
2 tablespoons light mayonnaise
2 tablespoons cider vinegar
1 tablespoon granulated sugar
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
Pinch cayenne pepper
Salt and freshly ground white pepper
1 head green cabbage, shredded
2 large carrots, peeled and shredded
Instructions
In a large bowl, whisk together the yogurt, buttermilk, mayonnaise, vinegar, sugar, mustard, celery seed and cayenne. Season to taste with salt and pepper. Add the cabbage and carrots and toss. Cover and chill for 2 hours to blend flavors, or overnight. Season to taste before serving.
Nutrition
Per serving: 74 calories (percent of calories from fat, 23), 3 grams protein, 11 grams carbohydrates, 2 grams fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 95 milligrams sodium.
About the recipe
Low-fat yogurt and buttermilk turn a traditionally mayonnaise-laden side dish into a light salad. This side dish is the perfect accompaniment to Brunswick stew.
Recipe courtesy of Laurie Burrows Grad, who included a version of this reduced-fat recipe in her cookbook "Make It Easy, Make It Light" (Fireside).
