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Source: Emma Duran
ANTONIO RATING: 4 OUT OF 5 STARS
Here in Southern Ontario we get a warm snap every February for about a week. The temperature sores into the positives. People start to walk around in their short sleeves. It only lasts a few days but it's like a little piece of paradise in the middle of winter. Usually around this time I hold a winter-time BBQ. This year it was Asian turkey burgers and low-fat coleslaw. The coleslaw has about 2 gram of fat per 1/2 c. serving, and gets better the longer it sits, so if you can prepare it the day ahead, all the better.
Asian Turkey Burgers
1 lb. lean ground turkey
1 Tbsp. hoisin sauce
1 green onion, chopped
1 Tbsp. grated fresh ginger
1. Combine all the ingredients in a bowl.
2. Shape into 4 patties.
3. Place on medium-hot barbeque and BBQ until cooked through.
4. Serve on a small whole wheat bun.
1/2 large head of cabbage, chopped into small bits
1/4 c. red onion, small diced
1 carrot, shredded
1 c. low-fat olive-oil based mayonnaise
1/2 c. apple cider vingear
1 Tbsp. sugar
salt and pepper to taste
1. Combine cabbage, red onion and carrot in a large bowl.
2. Whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper in a small bowl.
3. Pour the mayonnaire mixture over the cabbage mixture. Mix well.
4. Cover and refrigerate for 2 hours or up to 2 days.