Cabbage and Bell Pepper Slaw
(makes 24 servings)
| 8 | cups (560 g) shredded green cabbage |
| 1 | cup (226 g) finely chopped green bell pepper |
| 1 | cup (226 g) finely chopped red bell pepper |
| 4 | scallions, white part only, thinly sliced |
| 1/2 | cup (128 g) reduced-fat mayonnaise |
| 1/2 | cup (120 ml) 1% buttermilk |
| 1 | tablespoon (15 ml) cider vinegar |
| 2 | teaspoons (10 ml) sugar or sugar substitute |
| 1 | teaspoon (5 ml) Dijon mustard |
| 1/8 | teaspoon )0.6 ml) Tabasco sauce |
| salt (optional) and freshly ground pepper to taste |
- In a large salad bowl, combine the cabbage, bell pepper, and scallion.
- In a medium bowl, whisk together the remaining ingredients. Pour over cabbage mixture; toss. Use at once or cover and refrigerate until ready to serve.
| Per serving: | 30 calories (53% calories from fat), 1 protein, 2 g total fat (0.4 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 54 mg sodium |
| Diabetic exchanges: | 1/2 fat (vegetable portion is FREE) |
|
|
