Parsnip-and-carrot slaw with apricot dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Coarsely shredded parsnip |
| 2 | cups | Coarsely shredded carrot |
| 1 | cup | Coarsely shredded celery root |
| ½ | cup | Plain nonfat yogurt |
| 2 | tablespoons | Apricot preserves |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
Directions
Combine first 3 ingredients in a bowl; toss well. Combine yogurt and next 4 ingredients; stir well. Add to vegetable mixture; toss gently to coat.
Yield; 4 servings (serving size: 1 cup).
Per serving: 132 Calories; 0g Fat (3% calories from fat); 4g Protein; 31g Carbohydrate; 1mg Cholesterol; 158mg Sodium Recipe by: Cooking Light, October 1994, page 152 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.