Home Made Coleslaw

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.

If your needing more serving's then simply double up on the cabbage and the onion, and carrots used.

for the liquids, I usually will keep the liquids to no more then 4 tablespoons and for the sour cream and mustard can go up to 5 on these based upon how much cabbage is used but no more then 5 tablespoons or it will start to increase the calories a lot.

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.