SUMMER SLAW

You’ll be in diet heaven with this Coleslaw recipe to freshen up your Bethy’s BBQ lunch! Serve up a low cal favorite ~

Bethy’s Summer Slaw! 

1 SMALL CABBAGE

1 SMALL RED CABBAGE

10-12 BABY CARROTS

Cut 1 half of the cabbage and 1 half of the red cabbage into chunks. Put into a food

processor and pulse until chopped into small pieces. empty into a bowl and put aside.

Then put the baby carrots into the food processor and pulse until chopped into small pieces. Put into bowl with the cabbages and mix. Measure all the following ingredients into a glass jar. Put the lid on the jar and shake to mix. Once the dressing is mixed pour over the cabbage mixture and toss until all cabbage is coated.

DRESSING INGREDIENTS:

½ c 2% Fage (Greek yogurt)

½ c Cider vinegar

3-4 tbls. Water

½ t kosher or sea salt

1/3 -1/2 t fresh ground pepper –to taste

2 t splenda

Makes about 6 servings

Serving size: 1 cup

Calories per serving: 34

Fats 1g

Sat. Fats 0g

Carbohydrates 6g

Dietary Fiber 2g

Sugar 3g

Protein 3g