Dijon Coleslaw by Linda Larsen
Coleslaw can be served as a salad, or you can also try it as a sandwich topping on a corned beef sandwich.
Serves 6
Calories: 128.94
Fat: 1.38 grams
Saturated Fat: 0.03 grams
Cholesterol: 2.39 mg
Sodium: 240.99 mg
1 small head cabbage, shredded
4 green onions, chopped
1 red onion, diced
1 green bell pepper, chopped
½ cup shredded carrots
⅓ cup golden raisins
½ cup low-fat mayonnaise
½ teaspoon celery seeds
¼ cup nonfat sour cream
½ cup buttermilk
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
¼ teaspoon salt
⅛ teaspoon pepper
In a large bowl, combine the cabbage, green onions, red onion, bell pepper, carrots, and raisins
In a small bowl, whisk together all the remaining ingredients. Add the mayonnaise mixture to the cabbage mixture and stir to combine. Refrigerate for 2 to 3 hours to blend flavors.
Cabbage
Cabbage is a member of the cruciferous Brassica family, and it can be a potent partner in the fight against disease. It's an excellent source of vitamins A and C. It also contains chemicals called indoles, which have been found to inhibit breast cancer cell growth. Serving it raw in cole-slaws and in other salads also prevents the sulfur smell you get from cooking it!
