Home Made Coleslaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Shred up 1 cup of red cabbage-use hand grater for finely shreddingShred up 1 cup green cabbage--use hand grater for finely shreddingShred up finely 1 raw carrotdice up 1 white onion to equal a 1/2 cupcombine all the ingredients together into a large mixing bowl.Now add in the following liquid incredients:2 Tablespoons of sour cream- low fat is fine2 Teaspoons of dijon mustard2 Teaspoons of regular mustard4 Teaspoons of applecider vinegar3 Tablespoons of lemon juice, ( I used the concentrated form, you could also use fresh here)mix all ingredients together and chill in the fridge for about 3 hours before serving.
Shred up 1 cup of red cabbage-use hand grater for finely shredding
Shred up 1 cup green cabbage--use hand grater for finely shredding
Shred up finely 1 raw carrot
dice up 1 white onion to equal a 1/2 cup
combine all the ingredients together into a large mixing bowl.
Now add in the following liquid incredients:
2 Tablespoons of sour cream- low fat is fine
2 Teaspoons of dijon mustard
2 Teaspoons of regular mustard
4 Teaspoons of applecider vinegar
3 Tablespoons of lemon juice,
( I used the concentrated form, you could also use fresh here)
mix all ingredients together and chill in the fridge for about 3 hours before serving.
I typically will measure out 1/4 to 1/2 cup serving size for me per meal.
Serving Size: makes 10 1/2 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user LIBBY678.
Shred up 1 cup green cabbage--use hand grater for finely shredding
Shred up finely 1 raw carrot
dice up 1 white onion to equal a 1/2 cup
combine all the ingredients together into a large mixing bowl.
Now add in the following liquid incredients:
2 Tablespoons of sour cream- low fat is fine
2 Teaspoons of dijon mustard
2 Teaspoons of regular mustard
4 Teaspoons of applecider vinegar
3 Tablespoons of lemon juice,
( I used the concentrated form, you could also use fresh here)
mix all ingredients together and chill in the fridge for about 3 hours before serving.
I typically will measure out 1/4 to 1/2 cup serving size for me per meal.
Serving Size: makes 10 1/2 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user LIBBY678.
Nutritional Info Amount Per Serving
- Calories: 23.0
- Total Fat: 0.6 g
- Cholesterol: 2.2 mg
- Sodium: 43.3 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
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