Sweet & Sour Caribbean Slaw
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This vegetarian recipe is a perfect summer staple because it's entirely no-cook. It makes a great side dish, but it can also be a main course if you want to add beans or tofu to the cabbage mixture in step 1.
Ingredients
Shredded red cabbage
1½ cup(s)
Packaged coleslaw mix (shredded cabbage and carrots)
1½ cup(s)
Carrots
½ cup(s), matchstick-cut
Red bell pepper
½ medium, thinly sliced
Onion
½ small, sweet variety, thinly sliced
Light sour cream
2 Tbsp
Fat free half and half creamer
2 Tbsp
Distilled 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.
3
Yields 1 cup per serving.
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