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Oxmoor House Photo by: Oxmoor House

Crunchy, Creamy Coleslaw

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

 

This recipe goes with Pulled Barbecue Chicken and Coleslaw Sandwiches

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 8 (serving size: 3/4 cup)
  • Hands-on: 15 Minutes
  • Total: 1 Hour, 15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 0.0%
  • Fat: 3.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 10.9g
  • Fiber: 1.6g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 258mg
  • Calcium: 33mg
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Crunchy, Creamy Coleslaw Recipe

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