Curry Slaw with Red Bell Pepper
Ready for a great crunchy salad part 2? If you've checked out my recipe for Asian Cabbage Salad, you know that I love salads. What I get sick and tired of, however, is lettuce.. over and over again. The good news about salads though is that they are incredibly versatile, especially when you get creative with their add-ins.
Greens are like black dresses- you can dress them up in 100 different ways just by varying the mix. While delicate salads made with dainty greens (like mesclun) and light vinaigrette have their place, there's something SO satisfying about the crunch, the texture and the mouth-feel of a hearty salad.
Here I'm turning salads upside down by using green cabbage instead of lettuce. The cabbage holds up to the dressing for a few days and gets better with "age." A Lean and Green recipe that complies with many low carb programs, this pairs well with simple grilled meats, fish or shrimp.
4 C green cabbage, shredded
2 C red bell pepper, sliced into thin sticks (a.k.a. julienned)
1/2 C (8 Tablespoons) plain low-fat Greek yogurt (no sugar added)
1 packet of stevia
1 Tablespoon Stacey Hawkins Spices of India Seasoning
8 teaspoons toasted almonds (slivered or chopped is best)
Salt and Pepper to taste
Shred the cabbage (if not using pre-shredded) and place in a large bowl.
Add the remaining ingredients to the bowl and toss to coat.
Let sit for 15 minutes before serving to allow flavors to blend. Season with salt and pepper if desired. Serve chilled.
Makes 8, 1/2 C servings
Recipe Notes & Optavia Counts
Serving size is 1/2 cup of slaw.
1 - Green
1.25 - Condiments
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