| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Chinese | Vegetables | 8 | servings |
INGREDIENTS
| 4 | c | Thinly Sliced Red Cabbage |
| 4 | c | Chinese Cabbage; Thinly Sliced |
| 1 | c | Brussel Sprouts; Thinly Sliced |
| 1/4 | c | Red Onion; Chopped |
| 1/4 | c | Chopped Fresh Parsley |
| 1 | ts | Sugar |
| 1 | ts | Celery Seeds |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Low-Fat Sour Cream |
| 1/3 | c | Lowfat Buttermilk |
| 1 | tb | Tarragon Vinegar |
| 1 | ts | Worcestershire Sauce |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl; toss well, and set aside. Combine sugar and remaining ingredients, and stir well. Pour over cabbage mixture, and toss gently. cover and chill 1 hour. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep 25, 1999, converted by MM_Buster v2.0l.
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