This tasty slaw will be the hit of the party. Graced with creamy Ranch-style dressing, it’s studded with everyone’s favorite Ranch dressing dippers—celery and carrots—for a creamy, crunchy combination that’s hard to beat. Serve it at home or pack it up and tote it to your next get-together and watch it disappear. (PS LOVE the taste of Buffalo Chicken, add 1 tablespoon of Franks Red Hot to the dressing and sprinkle the salad with a garnish of blue cheese before serving.)
Makes 8 servings
Ingredients
DRESSING
1/2 cup light mayonnaise
1/3 cup plain Greek or low-fat yogurt
1/3 cup low-fat milk
1 tablespoon cider vinegar
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
SALAD
6 cups shredded green cabbage
3 stalks celery, chopped (about 1½ cups)
2 medium carrots, peeled and chopped
3 tablespoons minced fresh parsley
Instructions
1. For the dressing, whisk together all the dressing ingredients in a small bowl.
2. For the slaw, in a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the salad and toss. Add parsley and toss lightly once more.
Tip: The creamy, crunchy texture of this salad is best when freshly dressed. The salad mix can be made up to one day in advance and held in the refrigerator. The dressing can be made up to 3 hours before serving. Once you toss the salad with the dressing, it’s best to serve it within 2 to 3 hours.
NUTRITION INFORMATION PER SERVING: (3/4 cup) Calories 60 | Carbohydrate 8g (Sugars 4g) |Total Fat 4g (Sat Fat .5g) | Protein 2g | Fiber 2g | Cholesterol 5mg | Sodium 240mg | Food Exchanges: 1 Vegetable, 1 Fat| Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 2 Freestyle Smart Points: 1
