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Ingredientes
- 1 x Cabbage head
- 1 x Onion -- chopped
- 2 Tbsp. Salad vinegar
- 1/4 c. Lowfat sour cream
- 1/4 c. Mayonnaise -- * see note
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Â Â Paprika -- optional
- Â Â Green bell peppers, slivered
- Â Â Optional
- Â Â Red bell peppers, slivered
- Â Â Optional
- 1/2 tsp Dry mustard -- optional
- 1/4 tsp Celery seed -- optional
Direcciones
- * Use only real mayonnaise, not salad dressing. This coleslaw must be allowed to blend flavors in refrigerator for 2 hrs or possibly more (overnight is best) for best taste.
- Shred cabbage in VERY thin strands. Sprinkle proportionately with vinegar, chopped onion, fresh grnd black pepper and sugar. Put into airtight bowl or possibly plastic bag and refrigerator for 1 hour or possibly more. Mix lowfat sour cream, mayonnaise, dry mustard (if you like) and salt. If using green and red sweet peppers, sliver them before adding to lowfat sour cream mix. Add in celery seeds at this time also if you are using them. Add in this mix to chilled cabbage and shake in plastic bags or possibly stir gently to mix thoroughly. Place back in refrigerator for 2 hrs or possibly more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 87 | 61% |
| Total Fat 9.89g | 12% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 279mg | 12% |
| Potassium 312mg | 9% |
| Total Carbs 12.83g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.12g | 5% |
| Protein 2.28g | 4% |
