| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1995 | 6 | servings | |
INGREDIENTS
| 1/3 | c | Reduced-fat mayonnaise |
| 1/3 | c | Nonfat sour cream |
| 1/4 | c | Chopped fresh parsley |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground ginger |
| 2 | ts | Lemon juice |
| 6 | c | Thinly sliced green cabbage |
| 2 | c | Thinly sliced red cabbage |
| 1/2 | c | Thinly sliced celery |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; stir with a wire whisk until blended. Add green and red cabbage and celery; toss to coat. Cover and chill. S: 6 servings (serving size: 1 cup). Nutritional Information: CALORIES 78 (33% from fat); PROTEIN 2.2g; FAT 2.9g (sat 0.9g, mono 0g, poly 1.9g); CARB 11.4g; FIBER 2.4g; CHOL 0mg; IRON 0.7mg; SODIUM 370mg; CALC 53mg SOURCE: Cooking Light YEAR: 1995 ISSUE: March PAGE: 172 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”