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Two-Cabbage Slaw

SUBMITTED BY: Carol Gaus

"If you'd like to make a summer barbecue festive, bring out this eye-catching side dish. It's a great way to use up homegrown produce. The light zesty dressing complements all the garden-fresh flavors."
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PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, finely chopped
  • DRESSING:
  • 1 cup reduced-fat sour cream
  • 3 tablespoons tarragon vinegar or cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon white pepper

DIRECTIONS

  1. In a large bowl, combine the cabbages, peppers and onions. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture and stir to coat. Serve immediately.

FOOTNOTE

  • Nutritional Analysis: One serving (1 cup) equals 140 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 465 mg sodium, 21 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
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