3 cups shredded cabbage
1 cup shredded red (purple) cabbage
1 cup shredded carrot
1/4 cup finely chopped onion
Combine the above
1/4 white wine vinegar
¼ cup unsweetened pineapple juice
1 TBSP dijon mustard
1/8 tsp salt (optional)
1/8 tsp pepper
Combine this group in a small bowl
then mix in with veggies
Top with 1/4 cup cashews or peanuts (optional)
Cover and chill thoroughly
Makes 4 (1-cup) servings (HAP- Count as 2 checkmarks)
Calories 86
Protein 2.2 grams
Fat 3.8 grams (sat 0.6)
Carbohydrates 11 grams
Fiber 3 grams
Cholesterol 0
Sodium 248 mg
From Cooking Light Cookbook 1993
~ Special Note ~
If you, your friend or co-workers printed up the festival slaw the first couple days of this month please print up the updated version. I forgot the
pineapple juice in the first one and it REALLY is a key ingredient. Sorry for the screw-up....I must of had an airhead moment..... ; ) Lisa |
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