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Red and Green Cabbage Slaw

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
Make this recipe Core by using fat-free mayonnaise and fat-free sour cream. Here’s how to turn this tempting coleslaw into a really easy make-ahead side dish.
Ingredients

fat free mayonnaise

¼ cup(s)

apple cider vinegar

3 Tbsp

fat free sour cream

2 Tbsp

Dijon mustard

1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

cooked green cabbage

3 cup(s), shredded, shredded

uncooked red cabbage

2 cup(s), shredded

uncooked carrot(s)

2 large, shredded

sweet red pepper(s)

1 small, seeded and chopped

uncooked bell pepper(s)

1 item(s), small, yellow, seeded and chopped

fresh parsley

¼ cup(s), flat-leaf variety, chopped

uncooked red onion(s)

3 Tbsp, chopped, finely chopped

Instructions

  1. Whisk together the mayonnaise, vinegar, sour cream, mustard, salt, and ground pepper in a large bowl. Add the remaining ingredients and toss well to coat. Cover and refrigerate at least 1 hour or up to overnight. Let stand at room temperature about 30 minutes before serving for the best flavor. Yields 3/4 cup per serving.
Notes
Up to 2 days ahead, prepare the dressing and refrigerate in an airtight container. Shred the cabbage, place in a zip-close plastic bag, and refrigerate. Whether you toss the slaw together 1 hour ahead or 8 hours ahead will depend upon how crispy or soft you prefer your slaw; the longer it sits, the softer the slaw.

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