Watermelon Rind, Carrot & Pineapple Slaw

Name: Watermelon Rind, Carrot & Pineapple Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup Fat-Free Greek Yogurt; 1/4 cup Low-Fat Sour Cream; 1 1/2 tbsp Stone-Ground Mustard; 1 tbsp Apple Cider Vinegar; 4 tsp Fresh Lemon Juice; 1 tbsp Sugar; 1 tsp Poppy Seeds; 2 tsp olive oil; salt and pepper to taste; 4 cups Watermelon rind (grated with fruit and green peel removed); 1 cup Carrot (grated); 1 1/2 cup Pineapple (fresh, diced)

Jul 11, 2016

Watermelon Rind, Carrot & Pineapple Slaw

Some fruit creates a lot of waste when you throw away the seeds or the peel, but did you know all of the watermelon can be used? Save your rinds and make this yummy slaw. In addition to being environmentally friendly and economical, the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow!

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Just for Kids, Salads, Side Dishes

Servings servings

Calories 160 kcal

Ingredients

Dressing

1/4 cup Fat-Free Greek Yogurt
1/4 cup Low-Fat Sour Cream
1 1/2 tbsp Stone-Ground Mustard
1 tbsp Apple Cider Vinegar
4 tsp Fresh Lemon Juice
1 tbsp Sugar
1 tsp Poppy Seeds
2 tsp olive oil
salt and pepper to taste

Slaw

4 cups Watermelon rind grated with fruit and green peel removed
1 cup Carrot grated
1 1/2 cup Pineapple fresh, diced

Instructions

Place watermelon rind on several layers of paper towels to soak up excess fluid while you prepare the dressing and other ingredients.
In a small bowl, blend dressing thoroughly and set aside.
In a medium-sized bowl add dressing, rind, carrot, and pineapple and toss to thoroughly coat.