Coleslaw
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
head |
cabbage -- red or green or both shredded |
|
1 |
large |
carrot -- shredded |
|
1 |
small |
red bell pepper -- sliced thin |
|
2 |
tablespoons |
red onion -- finely minced |
|
Dressing |
||
|
1/2 |
cup |
low fat mayonnaise |
|
2 |
tablespoons |
low fat buttermilk |
|
1 |
tablespoon |
apple cider vinegar |
|
1 |
tablespoon |
sugar |
|
1 |
teaspoon |
Dijon mustard |
|
1 |
teaspoon |
celery seeds |
| Mix the cabbage, carrot, pepper, and onion together in large bowl. Mix the dressing ingredients together and pour over salad mixing well to coat. Refrigerate remaining salad. Makes 6 servings. |
| Per Serving: 81 Calories; 6g Fat (60.4% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. |