| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Non-fat mayonnaise |
| 3 |
tb |
Non-fat sour cream or non-fat plain yogurt |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Cider vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Crushed caraway seeds (optional) |
| 1/2 |
ts |
Each salt and pepper (add more to taste) |
| 1 |
|
Bags store-bought coleslaw mix (or shred your own) (up to 2) |
INSTRUCTIONS
(adapted from Cooking Light recipe)
In a med. mixing bowl, combine mayonnaise, sour cream (or yogurt), mustard,
vinegar, sugar and spices. Mix well. Place coleslaw mix in a large bowl,
and add dressing a bit at a time until desired creaminess is achieved.
Serves 4.
Notes: The Cooking Light recipe called for low-fat mayonnaise and 1 tbsp.
of mustard; we used non-fat mayo and reduced the mustard to 1 tsp. as the
original was too mustardy tasting for us.
Posted to Digest eat-lf.v097.n167 by Sandra Kidd <SKIDD@mccarthy.ca> on Jul
02, 1997
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