Saturday, May 23, 2009

Traditional Coleslaw

A healthy twist on a popular and standard side…

3 cups shredded cabbage (I use 2 cups green, 1 cup purple)
1 cup shredded carrots
¼ cup light mayo (*use a gluten-free brand such as Best Foods if you are on a gluten-free diet)
¾ cup low fat buttermilk
1 tablespoon rice vinegar

Put the cabbage in a medium sized bowl. In a smaller bowl whisk together the mayo, buttermilk and rice vinegar until smooth. Pour the dressing into the bowl of cabbage and carrots and mix well. Chill and serve.

Makes 3 cups, six servings

Serving size: ½ cup Calories 70 Protein 2 g Carb 8 g Fiber 2g Sugars 6 g Fat 3 g Saturated fat 1 g Sodium 140 mg


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