Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. nonfat mayonnaise
- 1/4 c. nonfat lowfat sour cream or possibly yogurt
- 2 Tbsp. fresh dill minced,or possibly 1 Tablespoons dry
- 1 Tbsp. lemon juice freshly squeezed
- 1 tsp lemon zest
- 1/2 tsp pepper (or possibly to taste)
- 1/4 tsp salt
- 1 sm cabbage cored and finely shredded (about 8 c.)
- 4 lrg carrots peeled and coarsely grated (about 2 c.)
- 1 lrg zucchini coarsely graged, (about 2 c.)
Direcciones
- In large bowl combine mayonaise, non-fat lowfat sour cream, dill, lemon juice and peel, pepper and salt; stir well to blend. Stir in vegetables and coat thoroughly. Chill at least 1 hour and up to 24 hrs. Serve chilled.
- Makes 6 to eight servings.
- NOTE: original recipe called for low-fat lowfat sour cream and reduced calorie mayonaise, so nutritian would be different. (original had 3 grams fat per serving)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1331g | |
| Calories 1238 | |
| Calories from Fat 937 | 76% |
| Total Fat 106.1g | 133% |
| Saturated Fat 19.91g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1520mg | 63% |
| Potassium 2733mg | 78% |
| Total Carbs 72.34g | 19% |
| Dietary Fiber 25.4g | 85% |
| Sugars 38.56g | 26% |
| Protein 14.82g | 24% |
