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Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: Makes 10 servings
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| The real trick into turning cabbage into coleslaw is to do it in a way that doesn't add lots of calories, fat, cholesterol, and sodium. Here's the way I do that. |
RECIPE INGREDIENTS
| 1 cup low-calorie mayonnaise |
| 1/2 cup plain low-fat yogurt |
| 1/4 cup prepared mustard |
| 3 tablespoons white wine vinegar |
| 1-1/2 teaspoons dried tarragon |
| 1/4 teaspoon celery seed |
| 2 large heads green cabbage, shredded (about 10 cups) |
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DIRECTIONS
In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, tarragon, celery seed, and black pepper to taste.
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Add the cabbage to the dressing and mix until all the cabbage is evenly coated.
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Cover and refrigerate briefly before serving.
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 10 servings
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