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Easy Creamy Coleslaw

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Cabbage Carrots Healthy Salads


  • 2 1/2 c Shredded cabbage; * see below
  • 1/2 c Shredded carrots; * see below
  • 3 tb Light mayonnaise
  • 2 ts Sugar
  • 2 tb Nonfat sour cream
  • 2 ts Dijon mustard


In large bowl, combine cabbage and carrot. In small bowl, combine all remaining ingredients; blend well. Add to cabbage mixture; mix well. Serve immediately, or cover and refrigerate until serving time. If desired, sprinkle with paprika before serving.
Makes 4 (2/3 cups) serving.
* Three cups purchased coleslaw blend can be substitute for the cabbage and carot.
Per serving: 70 calories, 4 g fat, 4 mg cholesterol, 180 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein,
Dietary Exchanges : 1 vegetable, 1 fat.
Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 66
Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99
Posted to EAT-LF Digest by Roberta Banghart <> on Feb 05, 1999, converted by MM_Buster v2.0l.