Purple And Orange Critter Slaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 6 | c | Very thinly sliced red |
| cabbage | ||
| 1 | lb | Coarsely grated or julienned |
| carrots | ||
| 1/3 | c | Lowfat sour cream |
| 1/2 | c | Mayonnaise |
| 1 | t | Prepared mustard |
| 1 | T | Lemon juice, up to 2 |
| 2 | T | Finely chopped parsley |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
In a large bowl toss together the cabbage and carrots. In a small bowl whisk together the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to taste with salt and pepper. Pour the dressing over the mixed vegetables and toss to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead. Serve chilled or at room temperature. Yield: 7 to 8 cups coleslaw Recipe by: Cooking Live Show #CL8861 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1258
Calories From Fat: 612
Total Fat: 68.9g
Cholesterol: 147.7mg
Sodium: 1953.2mg
Potassium: 2545.3mg
Carbohydrates: 113.6g
Fiber: 5.1g
Sugar: 88.7g
Protein: 51.9g