Crunchy, Creamy Coleslaw

Oxmoor House
With a combination of red and green cabbage, this yummy coleslaw dish will win anyone over! Serve with your favorite barbecue or taco meals.

 

Yield:

Serves 8 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 77
Caloriesfromfat 0.0 %
Fat 3.7 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 10.9 g
Fiber 1.6 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 258 mg
Calcium 33 mg

Ingredients

3/4 cup reduced-fat mayonnaise
2 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons reduced-fat sour cream
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 cup shredded carrot (about 2 medium)
1/2 cup thinly sliced celery

Preparation

1. Combine first 7 ingredients in a large bowl, stirring with a whisk until smooth. Add cabbages, carrot, and celery; toss to coat. Cover and chill 1 hour.

Tip: The cabbage is thinly sliced, but you can also shred it, if you prefer. Use a box grater or the shredding disc on a food processor. Serve with pulled pork, chicken, or Fish Tacos with Lime Crema and Mango Salsa.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012