AICR Strawberry-Kiwi Slaw with Poppy Seed Dressing - 2 pts

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AICR Strawberry-Kiwi Slaw with Poppy Seed Dressing - 2 pts

Dressing:

2 Tbsp. raspberry vinegar

2 Tbsp. olive oil

1 Tbsp. honey

Pinch ground mace

1/4 tsp. poppy seeds

1 Tbsp. plain fat-free yogurt

Salad:

1 cup ripe strawberries, washed, stems removed and chopped

1 ripe kiwi, peeled and sliced into thin strips

2 cups very finely shredded cabbage

1/2 cup fresh cilantro or fresh mint, washed and chopped (optional)

Parsley, for garnish

 

 

In a food processor or blender, purée all the dressing ingredients

until smooth and creamy. Spoon the dressing into a small bowl. Chill

for at least 1 hour before serving. In a large salad bowl, combine the

salad ingredients. Pour on the dressing and toss the salad. Garnish

with parsley and serve. This dish, fully prepared, can be made 1 day

in advance.

 

Makes 2 cups.

 

Per 1/2 cup serving: 113 calories, 7 g. fat (<1 g. saturated fat), 13

g. carbohydrate, 1 g. protein, 2 g. fiber, 9 mg. sodium.

 

Source: American Institute Cancer Research,

Formatted by Chupa Babi in MC: 05.14.07

 

Here is a remake of the classic Dutch recipe for coleslaw, which

traditionally features shredded cabbage. AICR has added sliced

strawberries and kiwi fruit for a sweet and tangy taste. If you are

looking for a side dish that is high in fiber and higher still in

taste, this is the recipe for you.

 

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