TRYTHISDISH

by Kim Beavers, MS, RDN, CDCES Registered Dietitian Nutritionist, Chef Coach, Author Follow Kim on Facebook: facebook.com/eatingwellwithkimb

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.

Ingredients

• ¼ cup olive oil

• 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

Directions

In a large bowl, whisk together the olive oil, 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 on 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. +