- 2 cups shredded cabbage
- 2 cups broccoli florets
- 1-1/2 cups cauliflowerets
- 1 medium red onion, thinly sliced
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup fat-free plain yogurt
- 1/4 cup reduced-fat sour cream
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons plus 1-1/2 teaspoons sugar
- In a salad bowl, combine the cabbage, broccoli, cauliflower and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Floret Cabbage Slaw in Light & Tasty February/March 2002, p22
Reviews for Floret Cabbage Slaw
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review