Recipe of the Week 7/11: Coleslaw

Yields 9 Servings 


4 cups green cabbage shredded 

1 1/2 cup red cabbage shredded 

1 cup carrots shredded 

2 green onions sliced 

1/2 cup nonfat plain Greek yogurt 

1/2 tbsp lemon juice 

1 tsp Dijon mustard 

1 1/2 tbsp champagne vinegar 

black pepper and stevia to taste 



If not already done, slice and shred cabbage, carrots, and onions. 2. 

Add the green cabbage, red cabbage and carrots to a large mixing bowl. 3. 

In a separate bowl, combine the Greek yogurt, lemon juice, champagne vinegar, stevia and Dijon mustard. Stir well then pour over the veggies in the large mixing bowl. Add the green onions. Toss to combine and chill 20 minutes before serving. 

Meal Plan Check Boxes: 

1 Vegetable Per 1 cup Serving 

Nutritional Facts: Calories 40, Fat 1 g, Cholesterol 1 mg, Sodium 46 mg, Carbohydrates 7 g, Fiber 2 g, Sugar 4 g, Added Sugar 0 g, Protein 3 g 

Adapted From: 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 1/30: Parmesan Herb Baked Salmon

Ingredients: 1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs) 1/4 cup light mayo 1/4 cup grated Parmesan cheese 3 cloves garlic, finely minced 2 tablespoons chopped dill 2 tablespoons chopped parsley 2 tablespoons chopped basil

Holiday Survival Guide

Strategies for staying on track with weight loss through the holidays. The NOVA Physician Wellness team has got your back! Below are some common obstacles associated with the holidays and the winter season with some realistic solutions.

Recipe of the Week 10/10: Turkey Pumpkin Chili

1 1/2 Tbsp Olive oil, divided 1 Red bell pepper, chopped 1/2 Cup Onion, diced 1/2 Cup Celery, thinly sliced 1 Tbsp Fresh garlic, minced 1 Lb 93% Lean ground turkey 2 1/2 tsp Chile powder 2 tsp Paprika 2 tsp Pumpkin pie spice 1 1/2 tsp Ground cumin