Tangy and Sweet Dinner Slaw
- Number of Servings: 8
Ingredients
.5 cup Mayonnaise, regular (mayo) .333 cup Buttermilk, lowfat 12 tsp Splenda Naturals made with Stevia (by MRS-MCCLURE) 2 tbsp Heinz Distilled White Vinegar (by ASMECH) .125 cup Lemon Juice 30 grams Shallots 1 head, medium (about 5-3/4" dia Cabbage, fresh 1 cup, grated Carrots, raw .5 tsp Pepper, black 2 tsp Salt
In a bowl, whisk together mayo, buttermilk, splenda, white vinegar, lemon juice, minced shallot, and salt & pepper.
In two batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt & pepper if needed.
Refrigerate for at least 2 hours. Keeps well.
Serving Size: Makes 8, 1-1/3 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LALOVELL.
In two batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt & pepper if needed.
Refrigerate for at least 2 hours. Keeps well.
Serving Size: Makes 8, 1-1/3 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LALOVELL.
Nutritional Info Amount Per Serving
- Calories: 132.0
- Total Fat: 10.4 g
- Cholesterol: 4.2 mg
- Sodium: 692.5 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.0 g
- Protein: 2.3 g
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