Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

Joanne Weir
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary

Yield:
6 servings (serving size: 1 open-faced sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

286 calories; fat 8.6g; saturated fat 1.7g; mono fat 2.3g; poly fat 0.7g; protein 23.8g; carbohydrates 27.8g; fiber 4g; cholesterol 41mg; iron 3.3mg; sodium 639mg; calcium 95mg.
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