Sweet & Sour Caribbean Slaw
4
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
1.5 cup(s)
Packaged coleslaw mix (shredded cabbage and carrots)
1.5 cup(s)
Carrots
0.5 cup(s)
Red bell pepper(s)
0.5 medium
Uncooked onion(s)
0.5 small
Light sour cream
2 Tbsp
Fat free half and half
2 Tbsp
Distilled white vinegar
2 Tbsp
Packed brown sugar
2 Tbsp
Table salt
0.5 tsp
Sesame seeds
1 tsp
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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