Southern-Style Slaw
Yield
6 servingsPrep
20 minCook
?Ready
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salad dressing, creamy
buttermilk |
* |
| 3 | tablespoons |
apple cider vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
prepared mustard
|
|
| ¼ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | cups |
cabbage
shredded |
|
| 1 | cup |
carrots
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salad dressing, creamy
buttermilk |
* |
| 45 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
prepared mustard
|
|
| 1.3 | ml |
celery seeds
|
|
| 1.3 | ml |
black pepper
|
|
| 1.4 | l |
cabbage
shredded |
|
| 237 | ml |
carrots
shredded |
|
Directions
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed and pepper.
Add cabbage and carrots; toss gently to coat.
Cover; refrigerate until serving time, at least 2 hours.
