Garden summer slaw

Yield: 6 Servings

Measure Ingredient
½ cup Non-fat mayonaise
¼ cup Non-fat sour cream or yogurt
2 tablespoons Chopped fresh dill -or-
1 tablespoon Dry dill
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Lemon zest
½ teaspoon Pepper (or to taste)
¼ teaspoon Salt
1 small Head green cabbage; cored and finely shredded (about 8 cups)
4 larges Carrots; peeled and coarsely grated (about 2 cups)
1 large Zucchini; coarsely graged; (about 2 cups)

Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> In large bowl combine mayonaise, non-fat sour cream, dill, lemon juice and peel, pepper and salt; stir well to blend. Stir in vegetables and coat thoroughly. Refrigerate at least 1 hour and up to 24 hours. Serve chilled. Makes 6 to eight servings.

per ⅛ recipe: 73 calories, 2 grams protein 10 grams carbohydrate.

NOTE: original recipe called for low-fat sour cream and reduced calorie mayonaise, so nutritian would be different. (original had 3 grams fat per serving)

FATFREE DIGEST V96 #109

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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