A tasty old fashioned recipe, without all the fat! Make ahead
and allow flavours to blend, refrigerating at least one hour before serving.
Ingredients
Slaw:
4 cups (455g) cabbage, finely shredded
1 cup (150g) carrot, (1 large), shredded
1/4 cup (45g) onion, chopped
Dressing:
1/4 cup (60g) light sour cream
2 Tbsp (30g) light mayonnaise
1 Tbsp (15mL) vinegar
1 tsp (4g) sugar, (optional)
1 tsp (2g) dry mustard
1/2 tsp (3g) salt
1/4 tsp (1g) celery seed
1/4 tsp (1g) black pepper, freshly ground
Directions
Shred cabbage and carrots. Place into a large bowl and stir in chopped
onion. In a small bowl, mix dressing ingredients together.
Add dressing to cabbage mixture. Stir and refrigerate for at least
1–2 hours.