Red-and-Green Coleslaw

3 Reviews
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6 servings (serving size: 1 cup)
Jean Kressy
March 1995
RECIPE BY Cooking Light

Ingredients

  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup nonfat sour cream
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons lemon juice
  • 6 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1/2 cup thinly sliced celery

Nutritional Information

  • Calories 78
  • Caloriesfromfat 33%
  • Fat 2.9g
  • Satfat 0.9g
  • Monofat 0.0g
  • Polyfat 1.9g
  • Protein 2.2g
  • Carbohydrate 11.4g
  • Fiber 2.4g
  • Cholesterol 0.0mg
  • Iron 0.7mg
  • Sodium 370mg
  • Calcium 53mg

How to Make It

Combine first 7 ingredients in a large bowl; stir with a wire whisk until blended. Add green and red cabbage and celery; toss to coat. Cover and chill.

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