Broccoli Slaw From Giant Eagle


UPDATED: Wednesday May 29, 2013 3:28 PM

We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.

Ingredients

  • 4 slices turkey bacon
  • 1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
  • 1/4 cup low-fat or nonfat plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped

1/2 cup finely diced red onion, (1/2 medium)

Recipe Directions:

Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.

If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.