Tart and Tangy Chopped Cabbage Slaw

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Yield
6 servings (serving size: 2/3 cup)
Barbara Lauterbach
September 2006
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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