Title: Red-And-Green Coleslaw
Categories: 1995
Yield: 6 servings

1/3 c Reduced-fat mayonnaise
1/3 c Nonfat sour cream
1/4 c Chopped fresh parsley
1 tb Sugar
1/2 ts Salt
1/4 ts Ground ginger
2 ts Lemon juice
6 c Thinly sliced green cabbage
2 c Thinly sliced red cabbage
1/2 c Thinly sliced celery

Combine first 7 ingredients in a large bowl; stir with a wire whisk until
blended. Add green and red cabbage and celery; toss to coat.

Cover and chill. S: 6 servings (serving size: 1 cup).

Nutritional Information: CALORIES 78 (33% from fat); PROTEIN 2.2g; FAT 2.9g
(sat 0.9g, mono 0g, poly 1.9g); CARB 11.4g; FIBER 2.4g; CHOL 0mg; IRON
0.7mg; SODIUM 370mg; CALC 53mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: March PAGE: 172

Converted by MC_Buster.

Converted by MM_Buster v2.0l.