Creamy Coleslaw
1/4 cup sour cream
2 tablespoons mayonnaise
OR
2 tablespoons salad dressing
1 1/2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/4 of a medium head of cabbage
1/2 of a small carrot
1/2 of a small onion
Mix the sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed
and pepper in the small bowl.
Place a flat side of the 1/4 head of cabbage on a cutting board, and cut
off the core. Cut the cabbage into thin slices with a large sharp knife.
Cut the slices several times to make smaller pieces. You should have about
2 cups.
Peel and shred the carrot. Peel and chop the onion.
Place the cabbage, carrot and onion in the medium bowl. Pour the sour
cream mixture over the vegetables, and mix with a large spoon until the
vegetables are evenly coated with the dressing.
Cover and refrigerate the coleslaw at least 1 hour to blend flavors. Cover
and refrigerate any remaining coleslaw.
Refrigerate:
“1:00″
Per serving: 111 Calories (kcal); 9g Total Fat; (68% calories from fat); 2g Protein; 8g Carbohydrate; 9mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: small and medium bowls
Lighter Creamy Coleslaw: For 1 gram of fat and 55 calories per
serving, use reduced-fat sour cream and fat-free mayonnaise.
Tip
To save time, purchase a prepackaged coleslaw mixture, washed and
ready to use, from the produce section of the supermarket.
Substitute it for the cabbage, carrots and onion. You will need
about 3 cups of the mixture (6 to 7 ounces).
You can purchase lemon juice that’s ready to use in bottles or
lemon-shaped plastic containers.
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