Creamy Tangy Coleslaw

[Guest guest]

* Exported from MasterCook *

 

Creamy Tangy Coleslaw

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 83

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups firmly packed shredded white cabbage

OR 2 cups each red and white cabbage

1 large carrot -- grated

1 scallion -- minced

1/4 cup finely diced green bell pepper

1/4 cup finely diced half-sour pickle

1 tablespoon minced fresh parsley

1 teaspoon prepared horseradish

salt and freshly ground pepper -- to taste

***DRESSING***

OR use 1 cup Tofu Mayonnaise

(see separate recipe)

2/3 cup low-fat cottage cheese

1/3 cup plain low-fat yogurt

1 tablespoon lemon juice

1 teaspoon prepared mustard

1 teaspoon honey

 

6 servings

 

Low-fat cottage cheese and yogurt stand in for heavier and more caloric

mayonnaise that is typically used to dress coleslaw. Those who wish to

keep this menu dairy-free can dress the slaw with Tofu Mayonnaise (see

separate recipe). A hint of horseradish gives extra zest.

 

Combine the salad ingredients in a mixing bowl and toss together. Combine

the dressing ingredients in the container of a food processor. Process

until completely smooth. Pour over the salad and toss well. Cover and

refrigerate for 30 minutes to an hour to allow the flavors to

blend. Transfer to a serving container to serve.

 

Calories: 58, Carbohydrate: 8 g, Total fat: 0 g, Cholesterol: 3 g, Protein:

5 g, Sodium: 140 mg

 

- - - - - - - - - - - - - - - - - -