| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bobbie not , Cabbage, Carrots, Healthwise, Salads | 4 | servings | |
INGREDIENTS
| 2 1/2 | c | Shredded cabbage; * see below |
| 1/2 | c | Shredded carrots; * see below |
| 3 | tb | Light mayonnaise |
| 2 | ts | Sugar |
| 2 | tb | Nonfat sour cream |
| 2 | ts | Dijon mustard |
INSTRUCTIONS
In large bowl, combine cabbage and carrot. In small bowl, combine all remaining ingredients; blend well. Add to cabbage mixture; mix well. Serve immediately, or cover and refrigerate until serving time. If desired, sprinkle with paprika before serving. Makes 4 (2/3 cups) serving. * Three cups purchased coleslaw blend can be substitute for the cabbage and carot. Per serving: 70 calories, 4 g fat, 4 mg cholesterol, 180 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein, Dietary Exchanges : 1 vegetable, 1 fat. Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 66 Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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