Yield: 12 servings
|1 cup||Chopped fresh parsley|
|1 pack||(10 oz) thinly sliced red cabbage; about 4 cups|
|1 pack||(10 oz) shredded carrot; about 4 cups|
|1 pack||(3 oz) dried cranberries such as Craisins; about 3/4 cup|
|¼ cup||Cider vinegar|
|1½ tablespoon||Honey mustard|
|2 teaspoons||Olive oil|
|⅛ teaspoon||Freshly ground pepper|
|1 \N||Clove garlic; minced|
1. Combine first 4 ingredients in a large bowl. Combine vinegar and next 5 ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture over slaw; toss well. Yield: 12 servings.
Serving Size (⅔ cup)
According to the magazine:
Per Serving: Cal 51(18% from fat); Pro 0.7g; Fat 1g(sat 0.1g); Carb 10.7g; Fib 1.7g; Chol 0mg; Iron 0.5mg; Sod 134mg; Calc 24mg Exchanges: 1 Veg, ½ Fruit
Weight Watcher Points: 1
Recipe by: Weight Watchers Magazine Nov/Dec '98 Posted to MasterCook Digest by Pamela & Dennis <swan@...> on Dec 15, 1998, converted by MM_Buster v2.0l.