Shamrock Slaw


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This Irish dish is very fun to serve for St. Patrick's Day, but since it's low in fat, it's also a great dish year round.

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  • 2 medium white potatoes (4-5 oz. each), peeled and cut in 1/2-inch pieces
  • 1 small Savoy cabbage (about 1 1/4 lb.) (see note)
  • 1/2 medium head green cabbage (see note)
  • 1 carrot, shredded (see note)
  • 4 scallions, green part only, chopped
  • 2 Tbs. distilled white vinegar
  • 1 1/2 tsp. dry mustard powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. ground black pepper, or to taste
  • 1 Tbs. canola oil
  • 1/4 C. fat-free or low fat buttermilk

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Place the potatoes in a medium saucepan. Cover them with 2 inches of cold water. Cook over medium-high heat for about 7 minutes until the potatoes have some resistance to a thin knife. Drain and set them aside. While the potatoes cook, quarter the cabbages, cut away the core and slice into 1/2-inch strips. (There should be about 6 C.)

Place the cabbage in a large mixing bowl. Add the carrots and scallions. (If using bagged coleslaw mix, add the scallions.) In a small bowl, combine the vinegar, mustard powder, sugar, salt and pepper, mixing until the sugar dissolves. Mix in the oil and buttermilk. Add the potatoes to the cabbage mix and pour the dressing over it. Mix the cabbage and potatoes until they are coated with the dressing. Cover and refrigerate the slaw until you are ready to serve it.

Yield: 12 servings, 1/2 C. per serving

Note: You can use 6 C. of bagged coleslaw mix (about 1 1/2 packages) in place of both cabbages and the shredded carrot.

Nutritional Info: Per serving: 60 calories, 1 gram total fat (0 grams saturated fat), 11 grams carbohydrate, 2 grams protein, 3 grams dietary fiber, 228 mg sodium

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