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Vegetable Slaw
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. Vegetable slaw is great light lunch when stuffed into a whole wheat pita. —Julie Copenhayer, Morganton, North Carolina
Ingredients
- 3 cups shredded cabbage
- 5 plum tomatoes, seeded and chopped
- 1 cup fresh broccoli florets, cut into small pieces
- 1 cup fresh cauliflowerets, cut into small pieces
- 1/2 cup chopped red onion
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 1. In a large bowl, combine cabbage, tomatoes, broccoli, cauliflower and onion.
- 2. In a small bowl, whisk sour cream, mayonnaise, vinegar, salt and pepper. Pour over cabbage mixture; toss to coat. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts
3/4 cup: 132 calories, 11g fat (3g saturated fat), 17mg cholesterol, 366mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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