Pickle Slaw and Roast Beef Sandwich
Lately, I have had a craving for fried pickles (not the healthiest way to eat pickles). In order to get my pickle fix while maintaining a healthier meal I created this recipe using pickle juice to flavor slaw. Both slaw and pickles seem to be trending right now and for good reason they are delicious.
- ¼ cup canola mayonnaise
- 3 tablespoons pickle juice
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon pepper
- 3 cups slaw mix
- 1 cup chopped kale
- ½ cup chopped dill pickles
- 8 ounces Roast beef
- 4 Whole wheat tortillas
In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, and pepper. Add the slaw mix and kale and toss well to combine. Refrigerate for 2 to 4 hours.
To assemble place 1/3 cup slaw mix down the middle of the tortilla. Next layer 2 slices of roast beef. Carefully roll up the tortilla pressing one end in “burrito style” to help hold in the juices and roll up. This may be a little juicy so eat carefully.
Yield: 4 Servings
Nutrition Breakdown: Calories 260, Fat 8g (1g saturated fat), Cholesterol 25mg, Sodium 820mg, Carbohydrate 29g, Fiber 4g, 16Protein g.
Percent Daily Value: 2% Vitamin A, 6% Calcium, 15% Iron, 70% Vitamin C
Carbohydrate choices: 2 Carbohydrate
Diabetes Exchanges: 1 Vegetable, 2 Starches, 2 Lean Meats
- Sodium Alert: This is a high sodium meal --- To reduce the sodium by 100-200 mg, replace the tortilla with a whole wheat pita round.