PersonalPoints™ per serving
Immersing the shredded cabbage in cold water makes for the crispest coleslaw; dry it in a salad spinner.
Cooked green cabbage
1 head(s), medium, shredded
Fat free mayonnaise
Fat free sour cream
Hot pepper sauce
2 medium, peeled and shredded
- 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.
- 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.
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.