| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Vegtime4 | 8 | servings |
INGREDIENTS
| 1 | c | Light mayonnaise |
| 1/2 | c | Buttermilk |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon peel |
| 1/4 | c | Chopped fresh dill |
| 3 | c | Shredded red cabbage |
| 3 | c | Shredded green cabbage |
| 1 | c | Shredded carrots |
| 1/2 | ts | Salt |
INSTRUCTIONS
DRESSING COLESLAW 8 SERVINGS LACTO For flavor as well as cutting calories, our coleslaw dressing uses a combination of mayonnaise and buttermilk. You can further cut fat and calories by using a reduced-calorie or nonfat mayonnaise. Dressing: In large serving bowl, mix mayonnaise, buttermilk, lemon juice, lemon peel and dill until well blended. Add remaining ingredients and toss well to coat. Cover and refrigerate until ready to serve. PER SERVING: 125 CAL.; 1G PROT.; 10G TOTAL FAT (20 SAT. FAT); 7G CARB.; 1MG CHOL.; 246MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 43 Converted by MM_Buster v2.0l.
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“The real God: don’t settle for substitutes”