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Ingredients
4 tablespoons reduced-fat ricotta cheese
½ cup nonfat yogurt
2 ½ tablespoons red wine vinegar
1 teaspoon celery seed
⅛ teaspoon celery salt
2 teaspoons prepared mustard
3 tablespoons finely grated onion
½ tablespoon minced garlic
1 tablespoon sugar
2 cups finely grated cabbage
1 teaspoon chopped parsley
Nutritional analysis per serving (8 servings)
5 grams carbs; 4 milligrams cholesterol; 37 calories; 1 gram saturated fat; 1 gram fat; 1 gram fiber; 39 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Puree the ricotta in a food processor or blender until very smooth.
- Step 2
Add the yogurt and vinegar, and process thoroughly. Remove from processor, and add celery seed, celery salt and mustard.
- Step 3
Combine the onion, garlic, sugar, cabbage and parsley, and fold in the dressing. Serve over beef.
Private Notes
Comments
Grated cabbage and onion in food processor first and transferred them to a bowl. Then put in food processor blade, minced garlic, added ricotta until smooth, then processed with yogurt and vinegar. Stirred all other ingredients into dressing and mixed everything together.
i didnt see the "finely grated" by the cabbage, the texture of my slaw was a lot chunkier than the recipe intends. But the taste is interesting, either way.