Tart and Tangy Chopped Cabbage Slaw

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

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 14%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.3g
  • Carbohydrate: 12.2g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 214mg
  • Calcium: 43mg

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

  1. Place half of coleslaw in food processor; pulse 6 times. Place in a large bowl. Repeat with remaining coleslaw. Add onion to coleslaw.
  2. Combine mayonnaise and remaining ingredients, stirring with a whisk. Add to slaw mixture; toss well. Cover and chill.
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