Tart and Tangy Chopped Cabbage Slaw

recipe
Use your food processor to make quick work of this slaw.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 57
Caloriesfromfat 14 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 12.2 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 214 mg
Calcium 43 mg

Ingredients

1 (16-ounce) package cabbage-and-carrot coleslaw
2 tablespoons minced red onion
1/4 cup low-fat mayonnaise
2 tablespoons sugar
1 tablespoon 2% reduced-fat milk
1 tablespoon low-fat buttermilk
1 tablespoon fresh lemon juice
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Place half of coleslaw in food processor; pulse 6 times. Place in a large bowl. Repeat with remaining coleslaw. Add onion to coleslaw.

Combine mayonnaise and remaining ingredients, stirring with a whisk. Add to slaw mixture; toss well. Cover and chill.

Barbara Lauterbach,

Cooking Light

September 2006
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