Home-Style Coleslaw Recipe
This recipe is a staple at our house. The colors get the kids' attention, especially when I use red and green cabbage.—Joy Cochran, Roy, Washington
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 7
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 2 teaspoons cider vinegar
- dressing:
- 1/3 cup reduced-fat mayonnaise
- 1/2 cup shredded carrot
- 8 cups finely shredded cabbage
- 1/3 cup fat-free sour cream
- Carbohydrate 46.2332938721221 g
- Cholesterol 4.9600000033814 mg
- Fat 3.80190215063277 g
- Fiber 0.230817189476866 g
- Protein 0.508779269773662 g
- Saturated Fat 0.59862146112596 g
- Serving Size 1 1 serving (75g)
- Sodium 595.734529159016 mg
- Sugar 46.0024766826453 g
- Trans Fat 0.210628576180551 g
- Calories 214 calories
Directions In a large bowl, combine cabbage and carrot. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 6-8 hours or overnight. Yield: 7 servings. Originally published as Home-Style Coleslaw in Light & Tasty June/July 2004, p12
