Creamy Coleslaw (5 Points) Recipe - Cooking Index
Creamy Coleslaw (5 Points) Recipe - Cooking Index
| **FOR THE DRESSING** | ||
| 2 cups | 474ml | Mayonnaise |
| 2 tablespoons | 30ml | Cider vinegar |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Garlic - minced |
| 1 teaspoon | 5ml | Ground white pepper |
| 1 teaspoon | 5ml | Salt |
| **FOR THE CABBAGE MIX** | ||
| 5 | Carrots (1 1/2 lbs) - peeled and shredded (large) | |
| 1 | Green cabbage (about 2 lbs) - shredded (about 12 | |
| Cups) |
To make dressing: In a small bowl, mix together the mayonnaise, vinegar,
sugar, garlic, pepper and salt. Set aside.
To make cabbage mix: In a large bowl, toss the carrots and cabbage.
Immediately pour the dressing over the cabbage mix and toss until all of
the
vegetables are well coated. Cover the bowl and refrigerate until the
vegetables wilt just a little, about 15 minutes. (The flavors blend even
better if you let the slaw marinate in the refrigerator for about 1 hour.)
Toss again before serving to redistribute any dressing that has settled in
the bottom of the bowl.
Makes 3 quarts.
Per serving (based on 16): 176 calories, 1 gram protein, 6 grams
carbohydrate, 17 grams fat, 8 milligrams cholesterol, 2 grams saturated
fat,
245 milligrams sodium, 2 grams dietary fiber.
MC Formatted by Donna ([email protected])
Source:
Welcome to Junior's by Marvin and Walter Rosen with Beth Allen - (William Morrow, 1999) - Yield: - 3 quarts
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