Recipe of the Week: Broccoli Slaw

Recipe from Everyday Health


  • 4 slice(s) bacon, turkey
  • 1 bag broccoli slaw mix, 12- to 16-ounce bag, or 1 large bunch broccoli (about 1 1/2 pounds)
  • 1/4 cup(s) yogurt, fat-free plain, or low-fat
  • 1/4 cup(s) mayonnaise, reduced-fat
  • 3 tablespoon vinegar, cider
  • 2 teaspoon sugar, granulated
  • 1/2 teaspoon salt, or to taste
  • pepper, black ground, to taste
  • 8 ounce(s) water chestnuts, canned, low-sodium, sliced, rinsed, and coarsely chopped
  • 1/2 cup(s) onion(s), red, finely diced, (1/2 medium)

Recipe Tip:

Make sure you read labels when buying mayonnaise. Try to buy an all-natural or organic mayo with minimal preservatives. Remember, the fewer ingredients, the better!


1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.