Saturday, July 25, 2009

Quick Slaw

Not your average coleslaw- sweet and sour with tons of crunch.

2 cups shredded cabbage
1 cup shredded carrots
1 medium apple (gala, fuji), peeled, and cut into thin strips (match stick like)
3 tablespoons dried cranberries
½ cup low fat buttermilk
2 tablespoons light mayo (*use a gluten-free brand such as Best Foods if you are on a gluten-free diet)
2 teaspoons sugar
2 teaspoons rice vinegar

Toss the cabbage, carrots, apple and cranberries in a large bowl. In a smaller bowl, whisk together the buttermilk, mayo, sugar and rice vinegar and then pour the dressing over the slaw, mixing well until evenly coated. Chill and serve.
Makes 3 cups, six servings

Serving size: ½ cup Calories 70 Protein 2 g Carb 14 g Fiber 2 g Sugars10 g Fat 2 g Saturated fat 0 g Sodium 115 mg


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