Coleslaw

This coleslaw recipe is as basic as thinly sliced cabbage dressed in a lightly flavored mayonnaise-and-sour cream dressing. It is not a fussy recipe at all. It is very important that the coleslaw is allowed to chill in the fridge for several hours to blend the flavors. Blessings...

Recipe:

5 cups thinly sliced cabbage
1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1/4 tsp. prepared mustard
2 tsp. fresh lemon juice
1-1/2 tsp. sugar
salt and pepper to taste

1. Whisk the mayonnaise, sour cream, mustard, lemon juice and sugar together in a small bowl. Pour over the cabbage and stir to combine.
2. Taste and add salt and pepper. Chill for at least 4 hours.
3. Before serving, stir the coleslaw and taste to see whether or not it might need more salt and pepper.

Yield: 4 cups
42 calories per 1/2 cup serving
1 gm. fiber

Note: The dressing will become thin if the coleslaw is served the day after preparation, or as leftovers. The flavor and texture are fine, but the excess moisture will need to be drained off the coleslaw.