Cook up these health-conscious noms for your Fourth of July shindig
Coleslaw That Doesn't Come From a Plastic Tub
The scoop: This mayo-less treat is full of flavor and heat, and features a ton of antioxidant-packed fruits and veggies.
Makes 4 servings
Ingredients: 1/2 small Savoy cabbage, finely shredded 1 carrot, grated 5 tablespoons fresh coconut, grated 1/4 cup fresh parsley, chopped 1 green onion, finely chopped 1/4 cup dried cranberries 1/4 cup raw sunflower seeds 1/4 cup white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh ginger, grated 1/2 teaspoons chili paste 1/2 teaspoons salt 1/4 teaspoons black pepper
Directions: Combine the first seven ingredients in a large a mixing bowl. Set aside.
In a separate bowl, add vinegar, ginger, chili paste, salt, pepper and Dijon mustard. Mix until well combined. Pour over reserved salad and stir well.
Serve immediately, or refrigerate for a few hours to allow flavors to develop.
Creamy Potato Salad That Won't Make You Hate Yourself
Red potato salad with dill and Greek yogurt
The scoop: Substituting Greek yogurt (get the fat-free kind) for mayo saves major calories and adds protein while maintaining the potato salad's creamy texture.
Makes 6 to 8 servings
Ingredients: 2 1/2 pounds red potatoes, skin-on, 3/4-inch diced 1 cup plain Greek yogurt 2 green onions, thinly sliced 3 1/2 tablespoons Dijon whole grain mustard 1 tablespoon Dijon mustard Salt and pepper, to taste Handful of dill, chopped
Directions: Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes until potatoes are tender. Drain. Cool potatoes for 10 minutes in a single layer on a baking sheet.
In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper and dill. Stir to mix well. Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.