Serves: 8
1. Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients toss until evenly coated.
2. Cover and refrigerate at least 1 hour to blend flavors. Store covered in refrigerator.
To shred cabbage, place a flat side of 1/4 head of cabbage on a cutting board. Cut into thin slices with a large sharp knife. Cut slices several times to make smaller pieces.
NUTRITION FACTS: 1 Serving (about 2/3 cup): Calories 140 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 15mg Sodium 260mg Carbohydrate 7g (Dietary Fiber 2g) Protein 1g % DAILY VALUE: Vitamin A 12% Vitamin C 32% Calcium 4% Iron 2% DIET EXCHANGES: 1 Vegetable 2 1/2 Fat
Lighter Creamy Coleslaw: For 6 grams of fat and 85 calories per serving, use reduced-fat mayonnaise and sour cream.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Coleslaw recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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