| 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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