• Ingredients: 28
  • Serves: 4

Two-tone coleslaw with celery-seed yogurt dressing with plain low-fat yogurt, light mayonnaise, apple cider vinegar, grated onion, sugar, celery seeds, thinly sliced green cabbage, thinly sliced red cabbage, 1/2 large green bell pepper, thinly sliced into strips, coarsely grated peeled carrots, chopped fresh dill, divided.


For sauce

  • 1 red bell pepper
  • low-fat buttermilk dressing
  • 1 small garlic clove, chopped
  • Rounded 1/4 tsp. hot Spanish smoked paprika*
  • 1/4 tsp. salt

For pickled onions

For burgers

  • Special equipment: about 20 wooden picks

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Whisk yogurt, mayonnaise, vinegar, onion, sugar, and celery seeds in large bowl to blend. Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill.

    For this step you will need

  2. Step 2 Toss to blend. Season salad to taste with salt and pepper. Cover and refrigerate 1 hour. (Can be made 2 hours ahead.

    For this step you will need

  3. Step 3 Keep refrigerated. Toss to blend before using.) Sprinkle salad with remaining 1 tablespoon dill and serve.