Publisher Photo
Publisher Photo
My mother gave this recipe to me. It's one my husband and two daughters ask for often in summer, especially when we're having a grilled meal.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups fresh corn, cooked
  • 1 cup diced carrots
  • 1 cup diced green pepper
  • 1/2 cup chopped onion
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup fat-free sour cream
  • 2 teaspoons vinegar
  • 1 teaspoon sugar
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon salt-free seasoning blend

Directions

In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving. Yield: 8 servings.
Originally published as Corn Slaw in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p64

Nutritional Facts

1/2 cup: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 73mg sodium, 2g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 2 cups fresh corn, cooked
  • 1 cup diced carrots
  • 1 cup diced green pepper
  • 1/2 cup chopped onion
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup fat-free sour cream
  • 2 teaspoons vinegar
  • 1 teaspoon sugar
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon salt-free seasoning blend
  1. In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving. Yield: 8 servings.
Originally published as Corn Slaw in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p64

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