Prepare and refrigerate this crunchy side several hours before serving if you like. For more color in the dish, toss in red bell pepper strips.

Ronni Lundy
Recipe by Cooking Light January 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients, stirring with a whisk. Place cabbage and onions in a large bowl. Spoon buttermilk mixture over cabbage; toss to coat.

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Nutrition Facts

52 calories; calories from fat 17%; fat 1g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.5g; protein 2.1g; carbohydrates 9.8g; fiber 2.7g; cholesterolmg; iron 0.7mg; sodium 221mg; calcium 70mg.