"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti
Apple-a-Day Cole Slaw
Crisp and Refreshing
15 Minutes to Prepare and Cook
1 tablespoon Apple Cider Vinegar or Rice wine vinegar
3 medium Granny Smith Apples
3 medium carrots
1 bunch Green Onions
3/4 medium head Green Cabbage
1/4 medium head Red/Purple Cabbage
2 tablespoons Apple Cider Vinegar or Rice Wine Vinegar
1 cup low fat Buttermilk
1/2 cup Fat Free Mayonnaise
1 tablespoon Dijon Mustard (or 1 tablespoon bold brown mustard)
Pour 1 tablespoon vinegar into large bowl.
Slice Apples into the vinegar and stir (to prevent browning.)
Slice cabbage into the bowl with the apples and toss.
Slice the white and the tender green part of the onions and add to
the cabbage and apple mixture. (You can also use scallions or a similar
amount of sweet red onion if you don't have green onions available.)
Shred the carrots and add to the mixture. Toss well.
Prepare dressing by whisking all dressing ingredients in a separate
bowl or placing them in a jar with a lid and shaking well.
Chill veggies and dressing.
Just before serving, pour dressing over cole slaw veggies and toss
* This can be made ahead, but the red cabbage will begin to discolor the
dressing ... leftovers often turn violet-pink in our fridge. They still
taste great, but it's rather odd looking.
Number of Servings: 10
Total Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 186.5 mg
Total Carbs: 16.3 g
Dietary Fiber: 3.8 g
Protein: 2.3 g
Weight Watchers Points: 0.85