Two-Cabbage Slaw Recipe
Two-Cabbage Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you'd like to make a summer barbecue festive, bring out this eye-catching side dish. It's a great way to use up homegrown produce. The light zesty dressing complements all the garden-fresh flavors.
Recommended: Fish Fry Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, finely chopped
  • DRESSING:
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 tablespoons tarragon vinegar or cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon white pepper

Directions

In a large bowl, combine the first five ingredients. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture and stir to coat. Serve immediately. Yield: 6 servings.
Originally published as Two-Cabbage Slaw in Light & Tasty April/May 2001, p27

Nutritional Facts

1 cup: 140 calories, 4g fat (3g saturated fat), 13mg cholesterol, 465mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, finely chopped
  • DRESSING:
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 tablespoons tarragon vinegar or cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon white pepper
  1. In a large bowl, combine the first five ingredients. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture and stir to coat. Serve immediately. Yield: 6 servings.
Originally published as Two-Cabbage Slaw in Light & Tasty April/May 2001, p27

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