| 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
A Message from our Provider:
“Nothing ruins the truth like stretching it.”