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Coleslaw

2
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Easy
Immersing the shredded cabbage in cold water makes for the crispest coleslaw; dry it in a salad spinner.

Ingredients

Green cabbage

1 head(s), medium

Fat free mayonnaise

1 cup(s)

Fat free sour cream

1 cup(s)

Dijon mustard

2 Tbsp

Table salt

½ tsp

Black pepper

½ tsp

Hot pepper sauce

¼ tsp

Carrots

2 medium, peeled and shredded

Instructions

  1. Place cabbage in a large bowl of cold water; let stand about 1 hour. Drain and dry in a salad spinner, or blot dry with paper towels.
  2. In a large bowl, mix the mayonnaise, sour cream, mustard, salt, pepper and pepper sauce. Stir in the carrots and cabbage; toss to coat. Refrigerate, covered, until ready to serve.

Notes

Don't relegate coleslaw to your summer menus only - have a winter barbecue and serve it with grilled turkey burgers on a night when the "cole" winds blow.

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