Vegetable Slaw With Honey Mustard Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dressing, Salads | 8 | Servings | |
INGREDIENTS
| 1/2 | Head Cabbage * | |
| 2 | Red Bell Peppers ** | |
| 2 | Green Bell Peppers ** | |
| 2 | Carrots *** | |
| 1/3 | c | Chopped Fresh Parsley |
| 1/2 | c | Miracle Whip |
| 1/2 | c | Plain Yogurt |
| 1/2 | c | Fresh Lemon Juice |
| 1/4 | c | Grainy Mustard |
| 2 | T | Honey |
| 2 | t | Red Wine Vinegar |
| 3 | Tabasco Sauce | |
| 3/4 | t | Salt |
| Fresh Ground Pepper To Taste |
INSTRUCTIONS
Cabbage should be cored and shredded. ** Bell peppers should be seeded and thinly slivered. *** Carrots should be pared and cut into 2" lengths, then into thin strips. Combine the cabbage, bell peppers, carrots and parsley in a large mixing bowl. Place all of the ingredients for the dressing in a second mixing bowl and whisk until completely blended. Pour the dressing over the vegetables and toss to coat. Refrigerate, covered at least one hour. Taste for seasoning before serving. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 2.4mg
Sodium: 372.1mg
Potassium: 206.4mg
Carbohydrates: 12.9g
Fiber: 1.8g
Sugar: 9.4g
Protein: 1.6g