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Tuesday, February 1, 2011

Recipe for Caraway Cabbage and Carrot Slaw

I saw a recipe recently for coleslaw that included caraway seeds.  I had a large bag of shredded cabbage and a fresh jar of caraway seeds and pulled this slaw together on a whim.  I like the added flavor from the caraway seeds.  I think toasting seeds and grains always ups the flavor so I toasted the caraway.  I also prefer cabbage very slightly wilted over raw.  Super easy, quick and tasty side dish.

Makes 4 servings, approximately 35 calories, 0.3 grams fat, 7.5 grams carbs, 2.2 grams fiber, 1.9 grams protein, 1 WW Points+

4 cups shredded green cabbage
1 ½ tsp caraway seeds
1/3 cup carrots, shredded, grated or matchstick
2 TBSP non-fat Greek yogurt, plain
1 TBSP apple cider vinegar
½ TBSP honey
1 TBSP fresh lime juice
Salt and pepper to taste.

Toast the caraway seeds in a dry skillet over medium for about 3-4 minutes until fragrant.  Remove and set aside.
In same dry skillet, wilt the cabbage for about 3 minutes until starting to soften.
Remove and combine with caraway seeds and carrots.  Let cool.
Mix yogurt, lime juice, honey, and vinegar together. 
Mix into salad, starting with 2-3 TBSP and add more if you prefer a wetter slaw.
Serve chilled.

Have you used any new herbs, seeds or other "add ins" to recipes lately?