Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Cooked rice; room temperature |
1 cup | Shredded red cabbage |
1 cup | Shredded green cabbage |
½ cup | Grated carrots |
½ cup | Diced green bell pepper |
¼ cup | Reduced-calorie mayonnaise |
3 tablespoons | Sour cream |
2 teaspoons | Vinegar |
2 teaspoons | Sugar |
½ teaspoon | Celery seed |
¼ teaspoon | Salt |
¼ teaspoon | Ground white pepper |
Combine rice, red cabbage, green cabbage, carrots and pepper in large bowl.
Blend mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and white pepper in small bowl; pour over rice mixture and toss lightly.
Makes 4 Servings.
Nutrition estimated by mastercook: 163 cals, 3g fat (19% cff) Recipe by:
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 25, 1999, converted by MM_Buster v2.0l.