| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
August 1995 |
1 |
servings |
INGREDIENTS
|
|
A; (1-pound) red |
|
|
; cabbage, quartered, |
|
|
; cored, and sliced |
|
|
; very thin (about 6 |
|
|
; cups) |
| 1 |
sm |
Red onion; halved lengthwise |
|
|
; and sliced very |
|
|
; thin |
| 1/3 |
c |
Sour cream |
| 1/3 |
c |
Mayonnaise |
| 2 |
tb |
Minced fresh dill |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
In a large bowl combine cabbage and onion. In a small bowl stir together
remaining ingredients and add to cabbage mixture, tossing well. Season
coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be
made 1 day ahead.)
Serve coleslaw chilled or at room temperature.
Makes about 4 1/2 cups.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 755 Calories (kcal); 79g Total Fat; (88% calories from fat);
5g Protein; 18g Carbohydrate; 60mg Cholesterol; 463mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Hurting? No one understands like Jesus”