Prep Time

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Serves: 8
Serving Size: 1/8 of yield


  • 2.00 cup chopped (128.000g)    carrots
  • 2.00 cup, shredded (70.000g)    cabbage
  • 8.00 slice(s) (28.000g)    Applegate® Uncured Turkey Bacon
  • 8.00 oz (28.000g)    feta cheese, fat-free, crumbles
  • 1.00 Tbsp (15.000g)    fresh-squeezed lemon juice
  • 5.00 oz (170.000g)    plain, nonfat Greek yogurt
  • 0.50 tsp (6.000g)    Salt and Pepper
  • 2.00 tsp (5.000g)    red wine vinegar
  • 2.00 Tbsp (3.800g)    parsley leaves, fresh, chopped
  • 1.00 tsp (0.500g)    Splenda®


  1. Cook turkey bacon and chop. Set aside.
  2. Cut (or use pre-shredded) carrots and cabbage, into very thin matchbook slices.
  3. In a large bowl mix together lemon juice, yogurt, splenda, rice wine vinegar, salt, and pepper.
  4. Pour in veggies and stir to coat. Mix in crumbled fat-free feta cheese. Eat right away or for softer slaw, refrigerate for 30 minutes to several hours.
  5. Stir in chopped bacon and parsley before serving.

Additional Notes