Sweet ‘n’ sour Caribbean slaw

7
7
7
Smartpoints value per serving
Total Time
9 min
Prep
9 min
Cook
0 min
Serves
4
Difficulty
Easy
Do you have nine free minutes in your day? Then you have enough time to make Sweet ‘n’ sour Caribbean slaw! This vegetarian recipe is a summer staple because it's entirely heat-free, so you can ditch the oven and cool down instead. The slaw makes a great side dish, but it can also function as a main course: To make it even more filling and nutritious, you can also add a can of ZeroPoint™ black beans. Rinse and drain them, then add to the cabbage mixture in step 1. With that addition, you'll get an extra protein kick with every bite.

Ingredients

shredded red cabbage

1½ cup(s), (from a 10-ounce package)

store bought coleslaw

1½ cup(s), (from a 16-ounce package)

uncooked carrot(s)

½ cup(s), matchstick-cut

sweet red pepper(s)

½ medium, thinly sliced

uncooked onion(s)

½ small, sweet variety, thinly sliced

light sour cream

2 Tbsp

fat-free half-and-half

2 Tbsp

white vinegar

2 Tbsp

packed brown sugar

2 Tbsp

table salt

½ tsp

sesame seeds

1 tsp, preferably toasted

Instructions

  1. Combine the cabbage, coleslaw mix, carrots, bell pepper, and onion and in a serving bowl.
  2. To make the dressing, whisk together the sour cream, half-and-half, vinegar, brown sugar, and salt in a small bowl. Add the mayonnaise mixture to the cabbage mixture and toss to coat evenly. Sprinkle with the sesame seeds. Serve or cover and refrigerate up to 4 hours. Toss again just before serving. Yields 1 cup per serving.

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