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Broccoli Slaw
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4 cups broccoli coleslaw mix
1 can (11 ounces) Mexicorn, drained
1/2 cup salsa
2 tablespoons reduced-fat mayonnaise
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
3 tablespoons cider vinegar
In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the
mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over
coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2
hours.
Yield: 6 servings.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |