| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Fatfree, Side dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | sm | Cabbage, Head, Finely Shred |
| 1 | sm | Carrot, Shredded |
| 1/2 | c | Green Pepper, Diced |
| 1/4 | c | Red Onion, Diced |
| 1/2 | c | Nonfat Mayonnaise |
| 1/2 | c | Nonfat Sour Cream |
| 2 | tb | Sugar |
| 2 | tb | Tarragon Vinegar |
| 1 | tb | Prepared Mustard |
| 1/2 | ts | Paprika |
| Salt And Pepper, To Taste |
INSTRUCTIONS
True to fashion, this attractive coleslaw is better the second day. In a large bowl, combine cabbage, carrot, pepper, and onion; toss well. Combine remaining ingredients in a separate bowl; stir well. Pour dressing over vegetables; toss gently. Refrigerate for several hours or overnight. Makes 6 servings. Lacto NOTES : Cal 83.5, Fat 0.4g, Carb 18.1g, Fib 0.7g, Pro 3.9g, Sod 321mg, CFF 3.8%. Recipe by: Veggie Life, May 1995, pg 59 Posted to Digest eat-lf.v097.n076 by Reggie Dwork <reggie@reggie.com> on Mar 21, 1997
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