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Supper & Sub Coleslaw

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Submitted by lmossrn

YIELD

4 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

4 946
CUPS ML CABBAGE
shredded
1 1
SMALL SMALL CARROTS
grated
1 1
SMALL SMALL ONIONS
chopped
¼ 59
CUP ML CELERY
sliced
¼ 59
CUP ML YOGURT, LOW-FAT
plain
2 3E+1
TABLESPOONS ML MAYONNAISE, LIGHT
4 2E+1
TEASPOONS ML WHITE VINEGAR
1 5
TEASPOON ML DIJON MUSTARD
½ 2.5
TEASPOON ML SUGAR
granulated
1 1
PINCH PINCH SALT *
1 1
PINCH PINCH BLACK PEPPER *

Directions

In bowl, toss together cabbage, carrot, onion and celery.

In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar, salt and pepper.

Stir into cabbage mixture; toss well.

[Coleslaw can be refrigerated in airtight container for up to 2 days]

Variation: add chopped sweet pepper, small broccoli florets or any other vegetables you have on hand.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 67 39% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 103mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 44% Vitamin C 47%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

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