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Categories:
olive oil onion apple green cabbage water white wine vinegar caraway seeds salt parsley yogurt canola mayonnaise horseradish ketchup stone ground mustard freshly ground black pepper lemon juice Worcestershire sauce salt sweet paprika ground red pepper deli rye bread
Viewed: 37 - Published at: a year agoIngredients
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced peeled Fuji apple
- 5 cups thinly sliced green cabbage
- 1/4 cup water
- 2 teaspoons white wine vinegar
- 1/4 teaspoon caraway seeds, crushed
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons 2% low-fat Greek-style plain yogurt
- 1 1/2 tablespoons canola mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup
- 1 teaspoon stone-ground mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon sweet paprika
- Dash of ground red pepper
- 1 pound thinly sliced low-sodium deli roast beef
- 6 (1-ounce) slices rye bread, lightly toasted
Method
- Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until golden, stirring occasionally. Add apple; cook 1 minute. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates. Remove from heat; stir in parsley.
- Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.
- Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.
