Friday, December 5, 2008


The last bag of leftover turkey clings to the farthest reachest of the freezer, refusing to be part of another sandwich or casserole. Next to it sits the first holiday gift received - a huge slab o'meat from Cooper's BBQ in Llano, Texas. What to do with this meat bouny and still be leen? Heat the turkey or brisket with a little BBQ sauce and serve with a side of Skinny Peggy's Coleslaw. This isn't just great for a healthy coleslaw, it's just plain great! The crispy, salty bites of turkey bacon, the crunch of the cabbage, the creamy tang of the dressing, and the fresh herbal note of dill? Yee haw! Yee slaw! Watch Paula Leen's video demonstration of the recipe here!

1 package coleslaw mix (such as Dole Classic Cole Slaw)
1/2 cup low-fat mayonnaise
1 cup low-fat yogurt
1 tablespoon honey
2 tablespoons vinegar
1/2 teaspoon dill
6 slices turkey bacon, fried and crumbled.

Place coleslaw and bacon in large serving bowl. Toss to combine. Mix mayonnaise, yogurt, brown sugar, vinegar, and dill. Pour over coleslaw mixture. Toss to completely coat coleslaw with dressing. Chill before serving.

2 comments: said...

Coleslaw looks tasty! Nice photography.

Eomniscient said...

Thanks for a great low fat recipe
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