| 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 |
ts |
Prepared mustard |
| 1 |
tb |
Lemon juice, (up to 2) |
| 2 |
tb |
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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