Broccoli Slaw

Looking for a summer slaw that won’t kill your calorie budget? This sweet but slightly spicy slaw packs plenty of fiber from the broccoli stalks, and it’s gluten-free to boot.

Prep time: 55 min. Servings: 6 (1 c.)

Dressing

• ¼ c. mayonnaise
• juice from ½ med. orange, squeezed
• ½ t. honey
• 1 t. ground mustard
• 1 t. Sriracha sauce (or other gluten-free hot sauce)
• ¼ t. black pepper

Slaw

• 3 c. broccoli stalks (about 4 or 5 stalks), peeled and grated
• 1½ c. carrots (about 4 med.), peeled and grated
• 1½ c. red cabbage (about ¼ med. head), shredded
• 2 med. fresh peaches, pitted and chopped into ½-in. pieces

Directions

1. Whisk all dressing ingredients together in a small bowl.
2. Combine broccoli, carrots, cabbage and peaches in a large bowl and toss. Pour dressing over coleslaw, and stir until evenly coated.
3. Cover and let chill for at least 30 min.

Nutrition Information

Per serving: 140 calories (6 from fat), 10 g total fat (1 g saturated fat), 0 mg cholesterol, 125 mg sodium, 5 g carbohydrates, 2 g fiber, 2 g sugar, 4 g protein. Exchanges: ½ starch, ½ fruit, 1 vegetable, 1 fat.

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).