Mexican Cole Slaw
Yield
2 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red cabbage
shredded |
|
| ½ | cup |
cabbage
shredded |
|
| 1 | medium |
carrots
pared, grated |
|
| ¼ | cup |
yogurt, low-fat
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
fresh, ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red cabbage
shredded |
|
| 118 | ml |
cabbage
shredded |
|
| 1 | medium |
carrots
pared, grated |
|
| 59 | ml |
yogurt, low-fat
|
|
| 1.3 | ml |
cumin
ground |
|
| 0.6 | ml |
salt
|
|
| 1 | pinch |
black pepper
fresh, ground |
*
|
Directions
Combine all ingredients in a medium mixing bowl.
Serve at once or refrigerate and serve cold.
