| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Non-fat mayonnaise |
| 3 | tb | Non-fat sour cream or non-fat plain yogurt |
| 1 | ts | Dijon mustard |
| 1 | tb | Cider vinegar |
| 1 | ts | Sugar |
| 1 | ts | Crushed caraway seeds (optional) |
| 1/2 | ts | Each salt and pepper (add more to taste) |
| 1 | Bags store-bought coleslaw mix (or shred your own) (up to 2) |
INSTRUCTIONS
(adapted from Cooking Light recipe) In a med. mixing bowl, combine mayonnaise, sour cream (or yogurt), mustard, vinegar, sugar and spices. Mix well. Place coleslaw mix in a large bowl, and add dressing a bit at a time until desired creaminess is achieved. Serves 4. Notes: The Cooking Light recipe called for low-fat mayonnaise and 1 tbsp. of mustard; we used non-fat mayo and reduced the mustard to 1 tsp. as the original was too mustardy tasting for us. Posted to Digest eat-lf.v097.n167 by Sandra Kidd <SKIDD@mccarthy.ca> on Jul 02, 1997
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