Classic Coleslaw Ellie Krieger Recipes

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CLASSIC COLESLAW (ELLIE KRIEGER)



Classic Coleslaw (Ellie Krieger) image

I love this - it utilizes Greek yogurt in the dressing to lighten things up. Can be eaten right away or for better flavor it should chill for a couple of hours or overnight.

Provided by coconutty

Categories     Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup plain fat free Greek yogurt
1/4 cup mayonnaise
1/4 cup cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (16 ounce) bag shredded coleslaw mix (or 1/2 head green cabbage and 3 large carrots, peeled & shredded)
2 teaspoons caraway seeds (optional)

Steps:

  • In a large bowl, whisk together first 6 ingredients.
  • Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.

Nutrition Facts : Calories 81.5, Fat 3.4, SaturatedFat 0.5, Cholesterol 3, Sodium 293.4, Carbohydrate 11.3, Fiber 1.9, Sugar 7.5, Protein 2.2

CLASSIC COLESLAW WITH CARAWAY



Classic Coleslaw with Caraway image

Provided by Ellie Krieger

Categories     side-dish

Time 35m

Yield 6 servings, serving size 2/3 cup

Number Of Ingredients 8

1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag shredded coleslaw mix
2 teaspoons caraway seeds

Steps:

  • If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
  • Excellent source of: Vitamin A and Vitamin C.

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 265 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 3 grams

SOUTHWESTERN SLAW



Southwestern Slaw image

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 10 cups, 12 servings

Number Of Ingredients 8

1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head red cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

Steps:

  • In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

CREAMY BROCCOLI SLAW



Creamy Broccoli Slaw image

Provided by Ellie Krieger

Categories     side-dish

Time 45m

Yield 6 servings, 1 serving equals 1 1/2 cups coleslaw

Number Of Ingredients 10

1 cup lowfat Greek yogurt, or strained yogurt
1/3 cup raw sunflower seeds
3/4 teaspoon salt, divided
1/4 cup lowfat buttermilk
3 tablespoons lemon juice
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1/4 teaspoon black pepper
1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches)
1 large or 2 medium carrots

Steps:

  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
  • Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
  • Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.

NEW CLASSIC MEATLOAF



New Classic Meatloaf image

Provided by Ellie Krieger

Categories     main-dish

Time 1h30m

Yield 8 Servings

Number Of Ingredients 16

1 tablespoons olive oil
1 small onion, diced (1 cup)
8 ounces white button mushrooms, finely diced
1 small carrot, finely grated
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1 clove of garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds extra-lean ground beef (90% lean or higher)
3/4 cup quick-cooking oats
2 large eggs, beaten
2 teaspoons Worcestershire sauce
1 8-ounce can no-salt added tomato sauce
1 Tablespoon prepared mustard
1 tablespoon unsulphered molasses

Steps:

  • Preheat the oven to 350 degrees.
  • Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
  • In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
  • In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
  • Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
  • Serving Size: one 1-inch thick slice

Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 21 grams

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