New Charlottesville address!
688 Berkmar Circle, Charlottesville, VA 22901

Skip to main content
703-865-6490 Request Appointment

Recipe of the Week 7/11: Coleslaw

Nova Physician Wellness Center Blog Recipe of the Week 7/11: Coleslaw

Yields 9 Servings 

Ingredients 

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 

Instructions 

  1.  

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: https://skinnyfitalicious.com/healthy-low-calorie-coleslaw-no-mayo/

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Tomato and Zucchini Frittata

Recipe Of The Week 7/22: Tomato and Zucchini Frittata
Ingredients: 2 tsp olive oil 1 md onion, diced 1-1/2 cups zucchini, diced into matchsticks 5 lg eggs 2 lg egg whites 1/4 cup Asiago cheese, grated kosher salt & fresh pepper 2 medium vine ripe tomatoes, about 8 oz, cored and thinly sliced crosswise
Peach Arugula Salad

Recipe Of The Week 7/8: Peach Arugula Salad
Ingredients: 4 cups baby arugula 3 medium ripe peaches, pitted and sliced 3/4 cup diced yellow bell pepper 3 tbsp chopped walnuts 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Read the article for all the details!
Italian Shrimp Salad

Recipe Of The Week 7/1: Italian Shrimp Salad
Ingredients: 1 1/4 lbs cooked, jumbo shrimp (16-20 count) tails-off, halved 1 cup sliced celery 1 1/3 cups Kalamata Olives, halved lengthwise 1/4 cup chopped red onion 5 cloves garlic, minced Read the article for all the details!